桑椹籽油的提取及其脂肪酸组成分析  

Extraction Technology and Fatty Acid Composition of Mulberry Seed Oil

作　　者：徐建国[1] 胡青平[1] 王彦彦[1] 罗季阳[2] 

机构地区：[1]山西师范大学食品工程系,临汾041004 [2]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》2009年第5期88-90,共3页Journal of the Chinese Cereals and Oils Association

基　　金：教育部重点项目(00118)

摘　　要：以桑椹籽为原料,通过单因素试验、正交试验研究了浸提溶剂、料液比、浸提温度、浸提时间等因素对桑椹籽油提取率的影响,确定了溶剂浸提桑椹籽油的最佳工艺条件,并采用气相色谱对桑椹籽油的脂肪酸组成进行了分析。结果表明,各影响因素的主次顺序为:浸提温度>料液比>浸提时间;溶剂提取桑椹籽油的最佳工艺参数为:石油醚为提取剂,浸提温度为40℃,浸提时间5 h,料液比(g.mL-1)为1?10。在此条件下,桑椹籽油的提取率为28.62%;桑椹籽油中总不饱和脂肪酸含量为84.59%,其中亚油酸含量高达74.86%。Taking mulberry seeds as raw material, single - factor tests and orthogonal experimental designs were applied to study the effects of material/solvent ratio, extraction temperature and time on the extraction rate of mulberry seed oil, and to optimize the extraction parameters. Gas chromatography （GC） was employed to analyze the fatty acid components of the seed oil. Results show the optimal parameters of extracting mulberry seed oil are as follows： using benzine as solvent, material/solvent ratio （g·mL^-1 ） 1 ： 10, extraction temperature 40℃ and time 5 h. Under this condition, the extraction rate reaches 28.62 %. The total unsaturated fatty acids account for 84.59 % of the fatty acids in the mulberry seed oil, and 74.86% of the unsaturated fatty acids are linoleic acid.

关 键 词：桑椹籽油 提取 脂肪酸 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]