超声波辅助提取南瓜籽油及其脂肪酸组成研究  

Ultrasound-assisted Extraction and Fatty Acid Compositions of Pumpkin Seed Oil

作　　者：范三红[1] 原超[1] 刘艳荣[1] 冯雨薇[1] 毛强强[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2010年第24期107-110,共4页Food Science

基　　金：山西省科技攻关项目(20080311015)

摘　　要：采用超声波辅助提取南瓜籽油,并用单因素试验和正交试验筛选最佳提取条件。结果表明:超声波辅助提取南瓜籽油的最佳工艺条件为料液比1:8(g/mL)、超声时间20min、超声功率90W、超声温度30℃,在此条件下油脂提取率高达94.22%,各因素对提取率的影响依次为料液比、超声时间、超声功率和超声温度。气相色谱分析南瓜籽油表明,南瓜籽油中主要含有5种脂肪酸,分别是棕榈酸、油酸、硬脂酸、亚油酸和亚麻酸。Pumpkin seed oil was extracted by ultrasound method. The optimal ultrasound-assisted extraction processing conditions were explored by single-factor and orthogonal experiments. Results indicated that the optimal extraction processing parameters were material-liquid ratio of 1：8 （g/mL）, extraction time of 20 min, ultrasonic power of 90 W and extraction temperature of 30 ℃. Under these optimal extraction conditions, the extraction rate of pumpkin seed oil was up to 94.22%. The factor order for influencing extraction rate of pumpkin seed oil from strong to weak was material-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature. The analysis of gas chromatography revealed that pumpkin oil mainly contained palmitic, oleic, stearic, linoleic and linolenic acids.

关 键 词：南瓜籽油 超声波 脂肪酸 气相色谱 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]