钙果种仁油的提取及成分分析  

Extraction and composition analysis on the fatty acids in the kernel of Chinese Dwarf cherry

作　　者：穆霄鹏[1] 杜俊杰[1] 杜俊民[1] 

机构地区：[1]山西农业大学,太谷030801

出　　处：《食品科技》2012年第12期140-143,共4页Food Science and Technology

基　　金：国家质检总局科技计划项目(2009IK165);贵州省高层次人才科研条件特助经费项目(TZJF-2007-18)

摘　　要：用不同的提取溶剂对钙果种仁中的脂肪进行提取,石油醚的提取效果最好;研究了提取温度、提取时间和料液比3个因素对仁油提取的影响,通过正交试验确定了最佳工艺参数:提取温度60℃,提取时间6h,料液比1:10。在此工艺下进行提取,提油率为97.62%。用气相色谱法测定其脂肪酸组成,共检测出5种主要脂肪酸,分别为棕榈酸、棕榈烯酸、硬脂酸、油酸和亚油酸,其中以油酸(68.53%)亚油酸(27.43%)为主。Comparing different extraction agents which were used to extract the seed oil of Chinese Dwarf cherry, the petroleum ether is the best. To study the impact of the extraction temperature, extraction time and solid-liquid ratio these three factors on kernel oil extraction, the best extraction parameters was found out： 60 %, 6 h, and the solid-liquid ratio is 1：10. Under the best extraction process, the oil extraction rate is 97.62%. Gas chromatography was also used to determined the fatty acid composition. Five main fatty acids including palmitic acid, palmitic acid, stearic acid, oleic acid and linoleic acid were detected, of which are mainly oleic acid （68.53%） and linoleic acid （27.43%）.

关 键 词：钙果 种仁 脂肪酸组成 气相色谱分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]