坚果油脂的超声提取工艺优化及其脂肪酸分析  

Optimisation of Ultrasound-assisted Extraction of Nut Oils and Analysis of Its Fatty Acid Profile

作　　者：张明霞[1] 庞建光[1] 蔡冬梅[1] 王秀梅[1] 金玉美 高贤良 ZHANG Mingxia;PANG Jianguang;CAI Dongmei;WANG Xiumei;JIN Yumei;GAO Xianliang(Hebei University of Engineering,Handan 056038;Animal Husbandry and Fisher Biotechnology Center of Handan,Handan 056002)

机构地区：[1]河北工程大学,邯郸056038 [2]邯郸市牧渔生物科技中心,邯郸056002

出　　处：《食品工业》2021年第6期142-145,共4页The Food Industry

基　　金：河北省科技计划项目(No.17232802D);邯郸市科学技术研究与发展计划项目(No.1622201049-1)。

摘　　要：该试验研究了在超声波辅助条件下坚果油脂的提取工艺及其脂肪酸组成。通过单因素试验和正交试验L9(33)优化超声提取条件,GC法测定坚果油脂的脂肪酸组成。结果表明:石油醚为提取溶剂,超声功率400 W,超声时间25 min,液固比8∶1(mL/g),常温下河北山区常见油料坚果——核桃、松子和杏仁的出油率分别为65.52%,69.16%和52.95%。3种坚果油脂中脂肪酸主要为油酸和亚油酸,少量棕榈酸和硬脂酸,亚麻酸含量差异较大,杏仁油中还检测到微量棕榈油酸存在(0.85%)。研究结果对坚果类食品消费和营养价值的充分利用有重要的指导意义。An investigation was carried out to study extraction of nut oils under ultrasound and analysis of its fatty acids profile.The optimum extraction conditions were obtained by single factor and L9(33)orthogonal experiment.Composition of fatty acids in nut oils was analyzed by GC.The results showed that nut oils extraction should be operated at the following conditions:ratio of petroleum ether to nuts 8∶1(mL/g),sonication at 400 W for 25 min at room temperature.Walnut,pine nut and almond were collected from Hebei mountain area.The yields of walnut oil,pine nut oil and almond oil were 65.52%,69.16%and 52.95%,respectively.The main fatty acids of nut oils were oleic acid and linoleic acid.The contents of palmitic acid and stearic acid in nut oils were relatively low.The content of linolenic acid of 3 nut species showed a significant difference.A small amount of palmitoleic acid was also detected in almond oil(0.85%).The results have important guiding significance for the consumption and full utilization of nutritional value of nuts food.

关 键 词：坚果油脂 脂肪酸 超声波 气相色谱法 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.71[轻工技术与工程—食品科学与工程]