摘要
利用超声-微波协同萃取技术提取槟榔籽油,采用紫外分光光度法快速测定所提取槟榔籽油的含量。通过单因素和响应面试验,考察提取时间、提取温度、液固比对槟榔籽油提取率的影响,确定了最佳提取工艺,结果表明:恒温模式、提取时间22min、温度65℃、液料比11:1(mL/g)条件下,槟榔籽油的提取率可达14.29%。槟榔籽油脂的气相色谱-质谱法分析表明,其主要成分为豆蔻酸33.50%、油酸20.40%、亚油酸19.19%、棕榈酸15.82%、月桂酸9.51%、硬脂酸1.59%。
Betel nut oil was obtained by ultrasonic-microwave assisted extraction and its compositions were rapidly determined by a spectrophotometer.The extraction process conditions were optimized by response surface tests on the basis of single factor tests.According to the effects of extraction time,extraction temperature and material-liquid ratio on extraction rate of betel nut oil,the optimal extraction process parameters were extraction time of 22 min,extraction temperature of 65 ℃ and materialliquid ratio of 1：11（g/mL）.Under the optimal extraction process conditions,the extraction rate of betel nut oil was up to 14.29%.Gas chromatography analysis showed that the major compositions of betel nut oil were 33.5% myristic acid,20.4% 9-octadecenoic acid,19.19% 12-octadecadienoic acid,15.82% hexadecanoic acid,9.51% dodecanoic acid and 1.59% octadecanoic acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期67-71,共5页
Food Science
关键词
槟榔籽油
超声-微波协同萃取
响应面法
紫外分光光度法
气相色谱-质谱法
betel nut oil
ultrasound-microwave assisted extraction
response surface methodology（RSM）
ultraviolet spectrophotometry
gas chromatography-mass spectrometry（GC-MS）
