摘要
以贵州产金樱子(Rosa laevigata Michx.)种子为原料,研究了超声波辅助提取金樱子种子油的工艺。考察料液比、超声波功率、提取时间及提取温度对金樱子种子油出油率的影响,利用单因素试验和正交试验优化得到最佳提取工艺为料液比为1∶9(m/V,g∶mL),超声温度为50℃,超声时间为40 min,超声功率为120 W,在此条件下金樱子种子的出油率为5.32%。利用气相色谱对金樱子种子油脂肪酸进行分析,结果表明,金樱子种子油中含有软脂酸、亚油酸、油酸、硬脂酸、二十碳烯酸、花生酸及山嵛酸等7种脂肪酸,其中不饱和脂肪酸3种,占总含量的86.96%,其中人体必需且不能合成的亚油酸占62.10%,表明金樱子种子油是一种极具开发价值的功能性油脂。
The ultrasonic assisted extraction of oil from R. laevigata Michx. seeds was optimized and the fatty acid composition of the oil was analyzed with GC-MS. The results should that the optimized values of extraction parameters were ultrasonic power 120W, ultrasonic treatment temperature 50 ℃, ultrasonic treatment time 40 min, and liquid/solid ratio 1：9（g/mL）. This optimization led to an oil yield of 5.32%. Seven fatty acids were identified in the oil of R. laevigata Michx. seeds including palmitic acid, linoleic acid, oleic acid, stearic acid,ecosenoic acid, arachidic acid and docosanoic acid. The unsaturated fat- ty acid in the oil accounted for 86.96% and linoleic acid accounted for 62.10%.
出处
《湖北农业科学》
北大核心
2014年第16期3882-3886,共5页
Hubei Agricultural Sciences
基金
贵州省社会发展科技攻关计划项目(黔科合SY字[2011]3086)
