黄连木籽油的超声波辅助提取工艺及油品组成分析  

Ultrasound-Assistant Extraction Technology for Pistacia chinensis Bunge Seed Oil and Analysis of Fatty Acids

作　　者：范雪层[1] 黄小玉[1] 邓红[1] 王亚辉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国粮油学报》2008年第5期115-119,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：本文以黄连木籽为原料,利用超声波辅助提取黄连木籽油,通过单因素试验及正交试验研究了料液比、提取温度、超声波频率、以及提取时间等因素对得油率的影响,确定了超声波辅助提取黄连木籽油的最佳工艺条件,并采用气相色谱(GC)分析了黄连木籽油的脂肪酸组成。结果表明,各影响因素的主次顺序为:料液比>超声提取时间>提取温度>超声波频率;黄连木籽油超声提取最优工艺参数为:料液比1∶10(g/mL),提取温度30℃,提取时间30 min,超声波频率40 kHz,在该工艺条件下得油率达35.96%。气相色谱分析表明,超声提取的黄连木籽油含有5种脂肪酸成分,分别为亚油酸32.35%、油酸47.59%、棕榈酸18.55%、亚麻酸0.9834%,十六碳烯酸0.5305%。With pistacia chinensis bunge seeds as raw material, the ultrasound - assistant extraction technology was used to extract the seed oil. The effects of solid/liquid ratio, extraction temperature and time, ultrasonic frequency were discussed by means of single - factor and orthogonal designed experiments, and the optimum technical condition was obtained. The application of gas chromatography （GC） was employed to analyze the fatty acid components of the seed oil. Resuits indicate that the impact order of the influence factors is solid/liquid ratio 〉 reaction time 〉 reaction temperature 〉 ultrasonic frequency. The optimum parameters are solid/liquid ratio 1：10 （g/mL）, reaction temperature 30 ℃, reaction time 30 rain, and ultrasonic frequency 40 kHz, and the oil yield under the optimum condition can reach as high as 35.96 %. The fatty acid components of pistacia chinensis bge seed oil are oleic acid 47.59 %, linoleic acid 32.35 %, palmitic acid 18.55 %, linolenic acid 0.9834 %, and hexadecylenic acid 0.5305 %.

关 键 词：黄连木籽 超声 提取 GC 

分 类 号：TS972.1[轻工技术与工程] O657.5[理学—分析化学]