南瓜籽油溶剂法提取工艺及脂肪酸成分的研究  

Research on Solvent Extraction Method and Fatty Acid Composition of Pumpkin Seed Oil

作　　者：孔爱明[1] 范三红[1] 杨艳玉[1] 周立波[1] 刘艳荣[1] 

机构地区：[1]山西大学生命科学与技术学院,太原030006

出　　处：《保鲜与加工》2009年第1期40-43,共4页Storage and Process

基　　金：山西省科技攻关项目(20080311015)

摘　　要：研究了南瓜籽油的溶剂提取法,分别使用乙醚、石油醚和正己烷提取南瓜籽油,确定南瓜籽油的提取工艺为:提取溶剂为乙醚,提取温度54℃,提取时间5h,南瓜籽的出油率为47.29%。气相色谱分析南瓜籽油表明,南瓜籽油中主要含有4种脂肪酸,分别是棕榈酸、亚油酸、油酸和硬脂酸。The pumpkin seeds oil solvent extraction methods with ether, petroleum ether and n-hexane were studied. The results showed that, the best extraction process was use ether as solvent, extraction temperature 54 ℃ and extraction time 5 h. The rate of pumpkin seeds oil was 47.29%. The analysis of gas chromatography showed that the most fatty acids of pumpkin oil were palmitic, linoleic , stearic and oleic acid.

关 键 词：南瓜籽油 脂肪酸 气相色谱 溶剂法 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]