槟榔籽油提取工艺优化与脂肪酸成分分析  

Optimal Extraction and Fatty Acid Analysis of Seed Oil from Areca catechu L

作　　者：张伟敏[1] 魏静[2] 朱晓芳[1] 张海德[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南省产品质量监督检验所,海南海口570203

出　　处：《食品科学》2011年第24期21-25,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B03);海南大学科研基金项目(Rndy200501;hd09xm83)

摘　　要：目的:优化槟榔籽油的提取工艺,并分析槟榔籽油的成分。方法:采用传统溶剂法萃取槟榔籽油,对其工艺条件进行优化,并用气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对槟榔籽油所含的脂肪酸种类及含量进行测定。结果:槟榔籽油的最佳提取工艺条件为提取温度80℃、液料比24:1、提取时间11h,在此条件下油脂提取率可达12.84%。利用GC-MS鉴定出10个组分,占槟榔籽油脂肪酸总量的99.99%,主要含肉豆蔻酸(30.78%)、棕榈酸(19.23%)、油酸(26.86%)和亚油酸(19.56%)。结论:槟榔籽油中饱和脂肪酸达到51.18%,不饱和脂肪酸达到48.81%,其中多不饱和脂肪酸占总脂肪酸的20.10%。One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of seed oil from Areca catechu by the traditional solvent method.The optimal extraction conditions were found to be： extraction at 80 ℃ for 11 h with n-hexane at a 24：1 ratio of material to liquid.Under these conditions,the extraction rate of seed oil from Areca catechu was 12.84%.Ten fatty acids were identified by GC-MS in the extracted oil,altogether accounting for 99.99% of the total fatty acids.The major fatty acids were myristic acid（30.78%）,palmitic acid（19.23%）,oleic acid（26.86%） and linoleic acid（19.56%）.These results indicate that the seed oil contains 51.18% saturated fatty acids and 48.81% unsaturated fatty acids with a 20.10% relative content of polyunsaturated fatty acids in the total fatty acids.

关 键 词：槟榔籽油 提取工艺 气相色谱-质谱法(GC-MS) 脂肪酸 

分 类 号：TS272[农业科学—茶叶生产加工]