石榴籽油的超声辅助提取工艺及GC-MS分析  

Ultrasonic wave auxiliary extraction technology for pomegranate seeds oil and analysis of fatty acid by GC-MS

作　　者：苗利利[1] 邓红[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《食品工业科技》2008年第5期226-228,231,共4页Science and Technology of Food Industry

摘　　要：以石榴籽为原料,利用超声波辅助提取石榴籽油,通过单因素及正交实验,研究了石榴籽粒度、料液比、提取温度、提取时间以及超声波频率等因素对出油率的影响,确定了超声波辅助提取石榴籽油的最佳工艺条件,并用气相色谱-质谱仪(GC-MS)分析了石榴籽油的脂肪酸组成。结果表明,提取最佳工艺参数为:原料粒度60目,超声波频率60kHz,料液比1∶10(g/mL),超声提取温度40℃,提取时间60min,在该工艺条件下,石榴籽油出油率达29.0%。GC-MS分析显示,石榴籽油的主要成分是石榴酸58.68%、二十碳三烯酸15.02%、亚油酸6.06%、油酸6.46%等。With pomegranate seeds as raw materials, the ultrasonic auxiliary extraction technology was used to extract its seed oil. The effects of particle size of material, solid/liquid ratio, extracting temperature and time, ultrasonic frequency were discussed by means of single experiments and orthogonal experiments, the optimum technical conditions were obtained and the combined application of gas chromatography-mass spectrometry （GC -MS） was employed to analyze the components of fatty acid of pomegranate seeds oil. The test results indicated that optimum conditions were as follows： solid/liquid ratio 1 ： 10（g/mL）, ultrasonic frequency 60kHz, reacting temperature 40℃, time 60min, particle size of material 60 screen mesh,oil yield ratio could reach 29.0%. The main components of fatty acids of pomegranate seeds oil were： punicic acid 58.68%, eicosatrienoic acid 15.02%, oleic acid 6.46%, linoleic acid 6.06%, etc.

关 键 词：石榴籽油 超声波 提取 气相色谱-质谱 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]