苦荞麦麸油溶剂提取工艺及其成分分析  

Study on extracting technology of tartary buckwheat bran oil by organic solvent and its component analysis

作　　者：马春芳[1] 王敏[1] 王军[1] 刘拉平[1] 王兴[1] 郑君[1] 熊娟[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2009年第4期216-218,221,共4页Science and Technology of Food Industry

基　　金：科技部攻关计划重大项目(2003BA901A19);西安市2003年农业科技攻关计划项目(NG200317)

摘　　要：采用响应曲面法中的Box-Behnken模式对苦荞麦麸油溶剂提取工艺进行了优化,并采用气相色谱对苦荞麦麸油脂肪酸成分进行分析。实验结果表明,提取工艺中各因素显著程度依次为料液比、提取时间、提取温度;经方程显著性检验和验证实验,证明在本实验条件范围内所建立的回归模型准确有效。采用响应曲面法优化得出的最佳工艺条件为料液比1:10,提取温度51℃,提取时间141min,在此工艺条件下苦荞麦麸油的提取率高达73.81%。在苦荞麦麸油中共鉴定出9种化合物,其中不饱和脂肪酸含量达80.05%。In this paper ,the extracting technology of tartary buckwheat bran oil was studied, and all experiment were designed and optimized with Box- Behnken concept of response surface methodlogy, and the chemical constituents and relative contents in the oil was measured by GC.The results showed that the significant order of the factors in this experiment was as follows：ratio of material to solvent 〉 treat time 〉 temperament.The model for this extraction technology was established, and also verified with the check experiments.The optimum conditions of the extracting technology was obtained as follows ：the ratio of material to solvent was 1：10,treat time was 141min, temperature was 51℃.Under the conditions,the extraction rate was 73.81%, and 9 compounds were identified in the oil, unsaturated fatty acids ratio was 80.05%.

关 键 词：苦荞麦麸油 响应曲面法 脂肪酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]