响应面方法优化罗汉果籽油提取工艺及脂肪酸组成分析  

Optimization of Extraction Technology by Response Surface Methodology and Fatty Acid Composition Analysis of Siraitia Grosvenorii Seed Oil

作　　者：王海波 李昌宝[2] 吴雪辉[3] 朱斌 李丽[2] 孙健[2] 钟鑫[3] 

机构地区：[1]广西壮族自治区食品药品检验所,南宁530021 [2]广西农业科学院农产品加工研究所,南宁530007 [3]华南农业大学食品学院,广州510642

出　　处：《中国粮油学报》2013年第7期46-49,共4页Journal of the Chinese Cereals and Oils Association

基　　金：广西农业科学院科技发展基金(2011JM21)

摘　　要：以罗汉果籽油萃取率为评价指标,在单因素试验基础上,利用响应面分析法优化罗汉果籽油的提取条件,并测定所提取的油脂的脂肪酸组成。结果表明最佳工艺条件为:料液比为1∶6(m∶V),提取时间为6 h,水浴温度80℃,在此条件下罗汉果籽油的萃取率为8.17%。GC-MS结果显示罗汉果籽油中含有9种脂肪酸,其中不饱和脂肪酸占82.56%,多不饱和脂肪酸占总脂肪酸组成的71.73%,主要成分是亚油酸(47.20%)和亚麻酸(24.53%)。Using the extraction rate of Siraitia Grosvenorii seed oil as indicators, the optimum extraction condi- tions were determined by Box - Behnker response surface methodology based on the single factor test. Meantime, the selected fatty acid composition was analyzed. The result showed that： the optimized extraction procedure was that the solid - liquid ratio was 1 ： 6, ;extraction time was 6h and the heating temperature was 80 ℃. In this condition, the output of seed oil was 8.27%. Finally, the oil that got from extraction was test by GC - MS and there Were 9 fatty acids in the Siraitia Grosvenorii seed oil, 82.56% of which was the unsaturated fatty acid. Polyunsaturated fatty acid in total fatty acid was 71.73% , which the main component was linoleic acid （47.20%） and linolenic acid （24.53%）.

关 键 词：罗汉果籽油 响应面法 脂肪酸组成 萃取 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]