摘要
应用正交法对正己烷萃取丁香叶油脂工艺条件进行优化,用气相色谱-质谱法(GC-MS)对丁香叶油脂的脂肪酸种类及其含量进行分析。结果表明,丁香叶油脂最佳提取工艺条件为:温度70℃、提取时间2.5 h、液料比值25 mL/g,在此条件下丁香叶油脂提取率达6.14%。利用GC-MS鉴定出8种脂肪酸,其中主要有3种脂肪酸,分别是亚油酸(36.58%)、亚麻酸(30.55%)、油酸(16.12%)。
The orthogonal array design method was employed to optimize the extraction of oil from Syringa Linn leaves by the n-hexane.The optimal extraction condition was found that extraction at 70℃for 2.5 h with n-hexane at a 25 mL/g ratio of liquid to material.Under this condition,the extraction rate of oil from fenugreek was 6.14%.Eight fatty acids were identified by GC-MS in the extracted oil,and the major fatty acids were three kinds,which were linoleic acid(36.58%),linolenic acid(30.55%),and oleic acid(16.12%).
作者
李玉兰
刘忠思
LI Yulan;LIU Zhongsi(Henan Engineering Research Center of Leisure Food,Food and Nutrition Department,Luohe Medical School,Luohe 462002;Luohe Pingping Food Co.,Ltd.,Luohe 462000)
出处
《食品工业》
CAS
北大核心
2020年第6期80-82,共3页
The Food Industry
