小油桐种子油脂的超声波提取与脂肪酸组成研究  

Study on extraction of oil from Jatropha curcas seed by ultrasonic and the fatty acid composition

作　　者：史娟[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《粮油食品科技》2013年第1期17-19,共3页Science and Technology of Cereals,Oils and Foods

基　　金：陕西省科学技术厅项目(2011K17-03-10);陕西省教育厅2012年科学研究项目(12JK0633)

摘　　要：探讨了提取温度、时间、料液比对汉中小油桐种子油脂超声波提取的影响。在单因素试验基础上,进行正交试验的结果表明,各因素对超声波提取小油桐种子油脂的影响次序为:提取温度>提取时间>料液比;所得最佳工艺参数为:超声提取温度为55℃,提取时间40 min,料液比1∶10(g/mL)。分析了小油桐种子油脂的理化性质及脂肪酸组成,气相色谱法测定表明超声波提取的小油桐种子油脂中80.8%为不饱和脂肪酸。The effect of extracting temperature,time and the ratio of material to solvent on extraction of Jatropha curcas by ultrasonic was studied.The result by an orthogonal experiment indicated that the influence order of the factors was extracting temperatureextracting timethe ratio of material to solvent.The optimal technological parameters were extracting temperature 55 ℃,extracting time 40 min,and the ratio of material to solvent 1∶10（g/mL）.The physicochemical properties and fatty acid composition were also analyzed,GC test showed that 80.8% fatty acid in seed oil of Jatropha curcas were unsaturated fatty acid.

关 键 词：小油桐 油脂 超声波 提取 脂肪酸组成 

分 类 号：R284.2[医药卫生—中药学] R285.5[医药卫生—中医学]