生菜籽油的提取及脂肪酸的GC/MS分析  

Extraction on L.sativa var.romana HORT seed oil and analysis of fatty acid composition

作　　者：张福维[1] 李铁纯[1] 余霞[1] 张凤娟[1] 辛广[1] 侯冬岩[1] 

机构地区：[1]鞍山师范学院化学与生命科学学院,鞍山114005

出　　处：《食品科技》2012年第12期147-150,共4页Food Science and Technology

基　　金：辽宁省教育厅科学技术基金项目(20331079)

摘　　要：采用超声波辅助提取生菜仔油,在一定功率和频率的超声波作用下考察了不同提取温度、物料比、提取时间对生菜籽油出油率的影响。通过正交试验得出最佳提取工艺条件为:提取温度为40℃,物料比为1:6(g/mL),提取时间为35min,提取率是17.86%。用氢氧化钾-甲醇法酯化后,以气相色谱-质谱联用仪进行了分析。分离鉴定出主要脂肪酸,并对其主要成分进行了鉴定,结果表明:生菜仔中主要化学成分及含量为:(Z,Z)-9,12-十八碳二烯酸(85.7%),十六烷酸(7.63%),十八碳烷酸(2.82%),二十碳烷酸(1.06)等。The L. sativa var.romana HORT seed oil was extracted with ultrasonic wave extraction method. The influerent of different extraction temperature, solid to liquid ratio extractraction time on the impact of oil yield. The best conditions were： extraction temperature 40℃, solid to liquid ratio of 1：6 （g/mL） extraction time 35 min. The L. sativa var.romana HORT seed oil yield was 17.86% seed oil was esterified by sodium hydroxide-methanol, and then the components and their relative contents were analyzed by GC/MS. The results show that there are 8 fatty acids in the L. sativa var.romana HORT seed oil. The major fatty acids are （Z,Z）-9,12-octadecadienoic acid （85.7%）, Hexadecanoic acid （7.63%）, octadecadienoic acid （2.82%）, Eicosanoic acid （1.06）.

关 键 词：生菜仔油 正交试验 分离鉴定 气相色谱-质谱联用(GC-MS) 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]