棠梨籽油的超声波-微波协同提取及其脂肪酸组成
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摘要
以棠梨籽为原料,研究超声波-微波协同提取棠梨籽油的最佳工艺,分析其脂肪酸组成。在单因素实验基础上,选择微波时间、超声功率、料液比和超声温度为自变量,以棠梨籽油出油率为响应值,采用响应面分析法,考察超声波-微波协同提取棠梨籽油的最佳工艺;采用气相色谱分析棠梨籽油脂肪酸组成。结果表明,最佳提取工艺条件:液料比为3.45 mL·g~(-1)、超声温度为70.00℃、组合时间为超声10 min-微波30.00 s、组合功率为超声120 W-微波480 W,棠梨籽出油率为34.78%。棠梨籽油中脂肪酸组成以不饱和脂肪酸为主,其中油酸24.29%、亚油酸60.94%。本研究为棠梨籽油的进一步开发利用提供了科学依据和技术参考。
The objective of this study was to optimize ultrasonic-microwave wave synergistic extraction of the Pyrus betulaefolia bunge seed oil and fatty acid composition analysis. On the basis of single-factor test, the response surface methodology was capable of optimizing the processing parameters, including microwave time, ultrasonic power, solvent/material ratio and ultrasonic temperature. The oil production rate was chosen as response value, the optimum process was studied by response surface methodology(RSM). Meanwhile, the fatty acid composition was analyzed by GC. The optimum extraction technological conditions features that: liquid to material ratio was 3.45 mL·g~(-1), ultrasonic temperature was 70.00 ℃, and the combination time of ultrasonic was 10 min-microwave 30.00 s, combination power of ultrasonic was 120 W-microwave 480 W, the oil production rate of the Pyrus betulaefolia bunge seed oil was up to 34.78%. The oil obtained under these conditions was abundant in unsaturated fatty acids, in which the content of oleic acid, linoleic acid was 24.29% and 60.94%, respectively. This study provides scientific basis and technical reference for the further development and utilization of Pyrus betulaefolia bunge seed oil.
The objective of this study was to optimize ultrasonic-microwave wave synergistic extraction of the Pyrus betulaefolia bunge seed oil and fatty acid composition analysis. On the basis of single-factor test, the response surface methodology was capable of optimizing the processing parameters, including microwave time, ultrasonic power, solvent/material ratio and ultrasonic temperature. The oil production rate was chosen as response value, the optimum process was studied by response surface methodology(RSM). Meanwhile, the fatty acid composition was analyzed by GC. The optimum extraction technological conditions features that: liquid to material ratio was 3.45 mL·g~(-1), ultrasonic temperature was 70.00 ℃, and the combination time of ultrasonic was 10 min-microwave 30.00 s, combination power of ultrasonic was 120 W-microwave 480 W, the oil production rate of the Pyrus betulaefolia bunge seed oil was up to 34.78%. The oil obtained under these conditions was abundant in unsaturated fatty acids, in which the content of oleic acid, linoleic acid was 24.29% and 60.94%, respectively. This study provides scientific basis and technical reference for the further development and utilization of Pyrus betulaefolia bunge seed oil.
引文
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[22]蒋瑜, 熊文珂,卓永财,等.婴儿配方奶粉中亚油酸和α-亚麻酸添加量的研究进展[J].粮食与油脂,2015, 28(6): 12-15JIANG Y, XIONG W K, ZHUO Y C,et al.Research progress on the content of linoleic acid and α-linolenic acid in infant formulas[J].Cereals & Oils,2015, 28(6): 12-15.
[2]陈玉琴, 南海,崔亚岩.棠梨果实多糖的流变性研究[J].三门峡职业技术学院学报,2014, 13(1) :119-121CHEN Y Q, NAN H, CUI Y Y,et al.Study on the rheology of Polysaccharide from pear fruit[J].Journal of Sanmenxia Polytechnic, 2014, 13(1) :119-121
[3]鲍晓华,毕廷菊,李秀, 等.野生棠梨果露酒的研制[J].安徽农业科学, 2011,39(11):6526 -6528BAO X B, BI T J, LI X,et al.Development of wild birchleaf pear fruit wine[J].Journal of Anhui Agricultural Science,2011,39(11):6526-6528
[4]张建新,戴颖.一种棠梨果醋的酿造方法[P].中国专利:CN107118932A,20170901ZHANG J X, DAI Y.A method of brewing pear vinegar [P].Chinese patent: CN107118932A, 20170901
[5]魏聪,杨晓君,王东晖,等.超声波萃取黄秋葵籽油的脂肪酸组成及其抗氧化能力评价[J].中国粮油学报, 2016 ,31 (7): 89-93WEI C,YANG X J,WANG D H,et al.Fatty acid composition and evaluation on antioxidation activities of okra seed oil under ultrasonic wave extraction[J].Journal of the Chinese Cereals and Oils Association, 2016 ,31 (7): 89-93
[6]王庆波.谷糠油的提取与氧化机理研究[D].济南: 齐鲁工业大学, 2014WANG Q B.Study of the extraction of millet bran oil and It’s oxidation mechanism[D].Jinan: Qilu University of Technology, 2014
[7]PERINO S,PETITCOLAS E,GUARDIA MDL,et al.Portable microwave assisted extraction:An original concept for greenanalytical chemistry[J].Journal of Chromatography A,2013,1315(11):200-203
[8]刘瑞林, 王德金, 袁静, 等.超声-微波协同提取山茱萸籽油工艺优化研究[J].中国食品添加剂,2012(5): 83-91LIU R L, WANG D J, YUAN J,et al.Optimization of ultrasonic-microwave synergistic extraction on Cornus officinalis seed oil[J].China Food Additives,2012(5): 83-91
[9]朱红叶, 马永昆, 魏本喜.超声辅助提取黑莓籽油及其脂肪酸成分分析[J].中国油脂, 2010, 35 (6): 5-8ZHU H Y, MA Y K, WEI B X.Ultrasound-assisted extraction of blackberry seed oil and analysis of its fatty acids[J].China Oils and Fats, 2010, 35 (6): 5-8
[10]MASON T J, CHEMAT F, VINATOM M.The extraction of natural products using ultrasound or microwaves[J].Current Organic Chemistry, 2011, 15(2):237-247
[11]兴丽,赵凤敏,曹有福,等.超声波提取亚麻籽油工艺及其对亚麻籽微观结构的影响[J].中国粮油学报,2015 , 30 (12): 80-83XING L, ZHAO F M, CAO Y F,et al.Ultrasonic assisted extraction technology of flaxseed oil and its effects on the microstructure variation of flaxseed [J].Journal of the Chinese Cereals and Oils Association, 2015 , 30 (12): 80-83
[12]付玉杰.山葡萄籽油高速均质-超声一体化提取及其质量评估[D].哈尔滨: 东北林业大学, 2016FU Y J.AnIntegrated Ultrasonic-assisted ultra-turrax homogenization extraction of oil from vitis amurensis rupr seeds and evaluation of Its quality[D].Haerbin:Northeast Forestry University, 2016
[13]胡文杰,许樟润,李冠喜.基于响应面法对油樟籽油超声波提取工艺的优化[J].中国粮油学报, 2017, 32 (2): 109-115HU W J, XU Z L, LI G X.Optimization for ultrasonic extraction technology of Cinnamomum Longepaniculatum seed oil based on response surface methodology [J].Journal of the Chinese Cereals and Oils Association, 2017, 32 (2): 109-115
[14]DESAI M, PARIKH J, PARIKH P A.Extraction of natural products using microwaves as a heat source[J].Separation & Purification Reviews, 2012, 39 (1-2): 1-32
[15]CAI M , GUO X Y , LIANG H H,et al.Microwave-assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f [J].International Journal of Food Science& Technology, 2013, 48(11): 2324-2330
[16]刘芳, 黄科瑞, 黎远成.微波辅助提取油茶籽油的工艺优化[J].中国农学通报, 2012, 28(3): 290-294LIU F, HUANG K R, LI Y C.Process optimization for microwave-assisted extraction of camellia oleifera [J].Chinese Agricultural Science Bulletin, 2012, 28(3): 290-294
[17]张群飞, 徐大纶, 杨文鸽.响应面法优化碱性蛋白酶酶解虾籽的工艺条件[J].核农学报, 2014, 28(5) : 876- 882ZHANG Q F, XU D L, YANG W G.Optimization of the enzymatic hydrolysis of Centropages mcmurridi with alkaline protease via response surface method [J].Journal of Nuclear Agricultural Sciences, 2014, 28(5) : 876- 882
[18]岳瑞雪, 孙健, 钮福祥, 等.响应面分析法优化甘薯乙醇发酵条件[J].核农学报, 2014, 28(8) : 1400-1406YUE R X, SUN J, NIU F X,et al.Optimization of ethanol fermentation from sweet potato by response surface methodology[J].Journal of Nuclear Agricultural Sciences, 2014, 28(8) : 1400-1406
[19]张钰斌.高温条件下反式油酸生成机理的研究[D].天津: 天津科技大学,2014ZHANG Y B .Study on formation mechanism of elaidic acid under high temperature conditions[D].Tianjin: Tianjin University of Science and Technology, 2014
[20]郑联合,赵阔,王涛.琼崖海棠籽油的理化性质及脂肪酸组成分析[J].中国油脂,2011, 36(9): 60-63ZHENG L H, ZHAO K, WANG T.Physicochemical properties and fatty acid composition of Calophyllum inophyllum seed oil[J].China Oils and Fats,2011, 36 (9): 60-63
[21]李静,王永,杨耀东,等.棕榈油与常见食用油脂肪酸组分的比较分析[J].南方农业学报, 2016, 47(12) : 2124-2128LI J, WANG Y, YANG Y D,et al.Comparison of fatty acid component between palm oil and common edible oils[J].Journal of Southern Agriculture, 2016, 47(12) : 2124-2128
[22]蒋瑜, 熊文珂,卓永财,等.婴儿配方奶粉中亚油酸和α-亚麻酸添加量的研究进展[J].粮食与油脂,2015, 28(6): 12-15JIANG Y, XIONG W K, ZHUO Y C,et al.Research progress on the content of linoleic acid and α-linolenic acid in infant formulas[J].Cereals & Oils,2015, 28(6): 12-15.