花椒籽中多不饱和脂肪酸的提取工艺研究  

Study on Extraction Technology of Polyunsaturated Fatty Acids from Zanthoxylum bungeanum Seeds

作　　者：高珊[1] GAO Shan(Qingdao Institute of Technology,Jiaozhou 266300,China)

机构地区：[1]青岛工学院,山东胶州266300

出　　处：《现代食品》2020年第21期105-107,114,共4页Modern Food

摘　　要：本试验以花椒籽为原料,通过有机溶剂萃取法对花椒籽油进行提取,以粗油的提取率为评价指标,确定料液比1∶30,提取温度60℃,提取时间1.5 h是花椒籽油提取的最佳工艺组合,在这个条件下花椒籽中的油脂的提取率为37.8%。提取后通过尿素包合法对花椒籽油中的多不饱和脂肪酸进行提取,得到的提取工艺条件为:尿素与乙醇料液比为1∶5,脂肪酸与提取剂体积比为1∶5,包合时间为21 h,在该工艺条件下多不饱和脂肪酸的提取率为61.1%。Zanthoxylum bungeanum seed oil was extracted from Zanthoxylum bungeanum seed by organic solvent extraction method.The extraction rate of crude oil was used as evaluation index.The optimal extraction process was determined as follows:solid-liquid ratio 1∶30,extraction temperature 60℃,extraction time 1.5 h.under these conditions,the extraction rate of Zanthoxylum bungeanum seed oil was 37.8%.the polyunsaturated fatty acids were extracted by urea inclusion method.The extraction process conditions were as follows:the solid-liquid ratio of urea to ethanol was 1∶5,the volume ratio of fatty acids to extractant was 1∶5,and the inclusion time was 21 h.Under the conditions,the extraction rate of polyunsaturated fatty acids was 61.1%.

关 键 词：花椒籽油 多不饱和脂肪酸 尿素包合法 

分 类 号：R284.2[医药卫生—中药学]