不同提取方法对石榴籽油中石榴酸含量的影响  

Effect of different extraction method on the content of punicic acid in pomegranate seed oil

作　　者：苗利利[1] 仇农学[1] 庞福科 王丽媛[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 [2]陕西恒兴果汁饮料有限公司研发中心,陕西农业机械研究所,西安710062

出　　处：《中国油脂》2009年第3期6-8,共3页China Oils and Fats

摘　　要：对超声波、微波辅助及索氏提取的石榴籽油脂肪酸组成进行气相色谱分析,比较不同提取方法对石榴酸含量的影响。结果显示,超声波和微波辅助提取的石榴籽油中石榴酸含量分别为77.993%和77.645%,而索氏提取对石榴酸破坏较严重。石榴籽油可作为功能保健成分进行开发利用。Fatty acid compositions of pomegranate seed oil extracted by ultrasonic wave, microwave and Soxhlet extraction were analyzed by gas chromatography, and the influences of extraction methods on the content of punicic acid were studied. The results indicated that the contents of punicic acid in pomegran- ate seed oil extracted by ultrasonic wave and microwave extraction were 77. 993% and 77. 645% ,while punicic acid extracted by Soxhlet extraction was badly damaged. Pomegranate seed oil can be developed as functional components of health product.

关 键 词：石榴籽油 石榴酸 超声波 微波 索氏提取 气相色谱 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]