摘要
以蒜头果果仁为原料，研究了利用微波辅助提取蒜头果油的工艺条件，通过单因素试验和正交试验，探讨了溶剂种类、微波功率、提取时间、料液比对蒜头果油得率的影响。结果表明，最佳工艺条件为：提取溶剂为石油醚（60-90℃），料液比1：8（m／V），提取时间150S，微波功率600W。与传统的索氏提取法相比，微波提取法的得率提高了2．1％，且微波提取时间仅为索氏提取的1／280。利用气相色谱-质谱联用技术对蒜头果油的脂肪酸组成进行了分析，共分离出15种成分，鉴定了其中的11种，已被鉴定的成分占总量的90．67％。
The conditions for extracting oil from Malania oleifera Chun kernel assisted by microwave were studied. The effect of solvent types, microwave power, extraction time and ratio of material to solvent on the oil yield were discussed through single factor and orthogonal experiments. The results showed that the optimal solvent was ligarine （60-90℃）, and the optimal conditions were as follows： ratio of material mass to solvent volume 1：8, extraction time 150 s, microwave power 600 W. Compared with Soxhlet extraction, the yield of oil with microwave-assisted extraction method increased by 2.1% and the microwave-assisted extraction time was only the 1/280 of SoxhIet extraction time. Fatty acids in the Malania oleifera Chun oil were analyzed by GC - MS,and fifteen components were separated,in which eleven ones were identified and determined . There were 90.67% components identified.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第10期17-20,共4页
China Oils and Fats
基金
国家科技支撑计划课题(2006BAC01A16)
广西科技厅项目(桂科自0640208,桂科能063006-5H)
关键词
蒜头果油
微波提取
脂肪酸组成
Malania oleifera Chun oil
microwave extraction
fatty acid composition
