超临界CO_2萃取黑莓籽油及其成分分析  

Supercritical Carbon Dioxide Extraction and Fatty Acid Composition Analysis of Blackberry Seed Oil

作　　者：周鸣谦[1] 刘云鹤[1] 林春梅[1] 

机构地区：[1]淮海工学院食品科学与工程学院,江苏连云港222005

出　　处：《食品科学》2012年第8期39-42,共4页Food Science

基　　金：江苏省产学研联合创新资金计划项目(BY2010127);连云港市农业攻关计划项目(CN0905)

摘　　要：目的:以黑莓籽为原料,用超临界CO2萃取法提取黑莓籽油,并测定其成分。方法:采用超临界CO2萃取方法提取黑莓籽油,通过正交试验对影响提取过程的参数进行优化,确定黑莓籽油提取的最佳工艺条件,并用气相色谱-质谱法分析黑莓籽油的脂肪酸组成。结果:超临界CO2流体萃取黑莓籽油的最佳工艺条件为萃取温度35℃、萃取压力30MPa、分离压力12MPa、分离温度55℃,此条件下黑莓籽油的得率达16.10%,其脂肪酸组成为软脂酸5.38%、硬脂酸3.53%、油酸13.70%、亚油酸60.48%、亚麻酸11.16%,总不饱和脂肪酸含量85.3 4%。Objective： To extract blackberry seed oil from blackberry seeds with supercritical carbon dioxide and determine its fatty acid composition.Methods： Operating parameters that influence the extraction of blackberry seed oil were optimized using an orthogonal array design.The fatty acid composition of blackberry seed oil was analyzed by gas chromatography-mass spectrometry（GC-MS）.Results： The optimal extraction conditions were extraction temperature of 35 ℃,extraction pressure of 12 MPa,separation pressure of 12 MPa and separation temperature of 55 ℃.Under thess conditions,the yield of blackberry seed oil was up to 16.10%.The major fatty acids were palmic acid（5.38%）,stearic acid（3.53%）,oleic acid（13.70%）,linoleic acid（60.48%）,gamma-linolenic acid（11.16%） and total unsaturated fatty acid（85.34%）.

关 键 词：超临界CO2 萃取 黑莓籽油 气相色谱-质谱 脂肪酸 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]