不同萃取方法对番茄籽油理化性质与脂肪酸含量的影响  

Effect of Differant Extraction Methods on Physi chemical Characteristics and Fatty Acid Compositions of Tomato Seed Oil

作　　者：肖刚[1] 孙庆杰[1] 崔凯[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《无锡轻工大学学报（食品与生物技术）》1998年第3期74-77,共4页Journal of Wuxi University of Light Industry

摘　　要：分别采用超临界ＣＯ２萃取技术和传统溶剂法从番茄籽中萃取脂肪油，经过甲酯化处理后，用气相色谱法分析出亚油酸等５种脂肪酸占总脂肪酸的９８．５％．同时对油的其它理化指标进行了测定。对测定结果进行了比较分析，说明超临界ＣＯ２萃取所得番茄籽油品质更好。并对番茄籽油的营养学机理作了讨论。Tomato seed oil was extracted by either traditional method with solvent or supercritical fluid CO 2 extraction(SFE). GC analysis showed there were five fatty acids including oleinic acid in tomato seed oil, composing 95% of total fatty acids. The results suggested that tomato seed oil extracted by SFE was better than that by traditional method.

关 键 词：番茄籽油 萃取 溶剂萃取 脂肪酸 超临界二氧化碳 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.22[轻工技术与工程—食品科学与工程]