响应面法优化微波辅助提取樱桃籽油工艺及其脂肪酸分析  

Optimization of microwave-assisted extraction of cherry seed oil using response surface methodology and analysis of its fatty acid composition

作　　者：扶庆权[1] 阮鸣[1] 王海鸥[1] 陈守江[1] 王蓉蓉[1] 苗迎军 崔慕阳 FU Qing-quan RAN Ming WANG Hai-ou CHEN Shou-jiang WANG Rong-rong MIAO Ying-jun CUI Mu-yang(School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171)

机构地区：[1]南京晓庄学院食品科学学院,南京211171

出　　处：《中国食品添加剂》2016年第12期115-121,共7页China Food Additives

摘　　要：目的:响应面法优化樱桃籽油的微波提取工艺并对其脂肪酸进行GC-MS分析,以期优化樱桃子油的最佳提取工艺条件,并对其不饱和脂肪酸含量进行分析,为工业化生产提供依据。方法:使用响应面法优化樱桃籽油的微波辅助提取工艺,采用氢氧化钾-甲醇法对樱桃籽油进行甲酯化,并用气相色谱-质谱(GC-MS)联用技术对樱桃籽油进行脂肪酸组成成分分析。结果:樱桃籽油提取的最佳工艺条件为微波温度60℃,微波时间7min,料液比1∶15(g/m L),微波功率600W。在此最佳提取条件下,樱桃籽油的提取得率为4.58%。GC-MS共分离出6种脂肪酸,分别为棕榈酸、亚油酸、油酸、十九烷酸、反-十八碳酸和十八碳二烯酸,其中棕榈酸、亚油酸、反-十八碳酸的含量分别为19.33%、30.48%、42.45%,不饱和脂肪酸总脂肪酸含量为77.87%。结论:樱桃籽油提取的最佳工艺条件为微波温度60℃,微波时间7min,料液比1∶15(g/m L),微波功率600W。GC-MS共分离出6种脂肪酸,不饱和脂肪酸总脂肪酸含量为77.87%。Objective ：The microwave-assisted extraction of cherry seed oil was optimized by response surface methodology,its fatty acid composition was also analyzed. Method ：Based on single-factor experiments,the effect of microwave temperature,microwave extraction time,solid-liquid ratio and microwave power on the extraction rate of seed oil by response surface methodology was studied. Cherry seed oil was extracted by microwave-assisted extraction method,and esterified by potassium hydroxide-methyl methanol. The component of fatty acid of cherry seed oil was analyzed by gas chromatography-mass spectrometry（GC-MS）. Results ：The optimal extraction conditions were ：microwave temperature of 50 ℃,microwave extraction time 7min,the solid-liquid ratio 1 ∶ 15（g/m L）,microwave power 600 W. Under the optimal conditions,the extraction rate of cherry seed oil was 4.58%. Six kinds of fatty acid were isolated by GC-MS and the fatty acid was made up of palmitic acid,linoleic acid,oleic acid,nonadecanoic acid,anti-18 carbon olefine acid and leinoleic acid separately. The main components were palmitic acid,linoleic acid and anti-18 carbon olefine acid seperately,and its content was 19.33%,30.48% and 42.45% respectively;the content of total unsaturated fatty acid was 77.87% among all fatty acid. Conclusion ：The optimal extraction conditions of cherry seed oil by the microwave-assisted method were microwave temperature of 60℃,microwave extraction time 7min,the solid-liquid ratio 1 ∶ 15（g/m L）,microwave power 600 W. Six fatty acid were isolated by GC-MS and the content of total unsaturated fatty acids was 77.87% among all fatty acids.

关 键 词：樱桃籽油 微波 提取 响应面法 脂肪酸 气相色谱-质谱 

分 类 号：O657-36[理学—分析化学] TS202.3[理学—化学]