刀豆油脂提取工艺优化与脂肪酸成分分析  

Optimal extraction and fatty acid analysis of oil from Canavalia gladiata

作　　者：韩小存 HAN Xiao-cun(Zhengzhou Tourism College,Zhengzhou,Henan 450009,China)

机构地区：[1]郑州旅游职业学院,河南郑州450009

出　　处：《食品与机械》2022年第2期186-189,209,共5页Food and Machinery

摘　　要：目的:弥补中国有关刀豆油脂提取技术,脂肪酸组成、理化性质研究不足的问题,为刀豆油脂的开发利用提供技术支持。方法:优化了正己烷萃取刀豆油脂的工艺参数,采用气相色谱—质谱法(gas chromatography-mass spectrometry, GC-MS)分析测定了刀豆油脂的脂肪酸种类和含量。结果:刀豆油脂最佳提取参数为液料比25∶1 (mL/g)、提取温度70℃、提取时间2 h,刀豆油脂提取率为3.12%。刀豆油脂由9种脂肪酸组成,主要有棕榈油酸、油酸和亚油酸3种,占总脂肪酸85.29%。刀豆油脂中饱和脂肪酸相对含量为10.88%,不饱和脂肪酸相对含量为89.12%,其中单不饱和脂肪酸相对含量为72.53%,二不饱和脂肪酸相对含量为12.76%,三不饱和脂肪酸相对含量为3.83%。结论:刀豆油脂以不饱和脂肪酸为主,油酸含量最高,脂肪酸种类与大豆油相似,但比例不同,理化性质与常见的花生油、大豆油比较接近。Objective: To make up for the lack of research on the extraction technology, fatty acid composition, and physical and chemical properties of Canavalia gladiata oil in China, and provide technical support for the development and utilization of Canavalia gladiata oil. Methods: The process parameters of extracting Canavalia gladiata oil with n-hexane were optimized. Gas chromatography-mass spectrometry(GC-MS) was used to analyze and determine the type and content of fatty acids in Canavalia gladiata oil. Results: The best extraction conditions for the Canavalia gladiata oil were as follows: the ratio of liquid-to-material was 25∶1(mL/g), the temperature for extracting was 70 ℃, the time for extracting was 2 h. Under these extraction conditions, the extraction rate of the Canavalia gladiata oil was 3.12%. 9 kinds of fatty acids were analyzed and determined by GC-MS method, of which 3 kinds of fatty acids were mainly palmitic acid, oleic acid and linoleic acid, which accounted for about 85.29% of the total fatty acids, and unsaturated fatty acids were 89.12%. The content of saturated fatty acid was 10.88%, the content of monounsaturated fatty acid was 72.53%, the content of diunsaturated fatty acid was 12.76%, and the content of triunsaturated fatty acid was 3.83%. Conclusion: Canavalia gladiata oil was dominated by unsaturated fatty acids, oleic acid content was the highest, The types of fatty acids were similar to soybean oil, but the ratio was different, and the physical and chemical properties were similar to common peanut oil and soybean oil.

关 键 词：刀豆油脂 正己烷萃取 脂肪酸 气相色谱—质谱法 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]