和田核桃油的提取及固体脂肪酸的制备  

Extraction of walnut oil from Hetian and preparation of the solid fatty acids

作　　者：相恒绪[1] 米热班古.木太力甫 康玮丽[1] 敬思群[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品科技》2011年第7期215-218,共4页Food Science and Technology

基　　金：新疆维吾尔自治区科技科技人员服务企业行动项目(2009GJG40043)

摘　　要：以正己烷为浸提溶剂,通过正交优化设计,研究核桃油浸提工艺条件,同时制备固体脂肪酸并进行气相色谱——质谱联用(GC-MS)分析。结果表明:最佳浸提工艺参数为:料液比为1:12,温度为60℃,时间为3h,提取次数为3次,提油率为68.54%。GC-MS分析表明核桃油和固体脂肪酸的主要脂肪酸组成基本相同。Extractive conditions were studied through orthogonal design experiment with hexane as extraction solvent.Solid fatty acids were simultaneously prepared and analyzed with GC-MS.The optimum conditions for extraction were as follows：the ratio of meal to liquid was 1：12,temperature 60 ℃ extractive time 3 h,and the number of times was 3,the oil extraction rate is 68.54%.The results of GC-MS showed that the main composition of fatty acids of walnut oil and solid fatty acids was the basic same.

关 键 词：核桃油 提取 固体脂肪酸 GC-MS 

分 类 号：S816.4[农业科学—饲料科学]