永州市小籽花生油脂提取及其脂肪酸组分分析  

Research on Extraction Process and Fatty Acid Composition Analysis of Small-seed Peanut Oil in Yongzhou City

作　　者：姜红宇[1,2] 罗姣红 李平元 谭家欣 黄光文 Jiang Hongyu;Luo Jiaohong;Li Pingyuan;Tan Jiaxin;Huang Guangwen(Hunan University of Science and Engineering,Yongzhou 425199;Engineering Research Center for Research and Development of Plant Resources in Nanling Area,Yongzhou 425199,China)

机构地区：[1]湖南科技学院,湖南永州425199 [2]湖南南岭地区植物资源研究开发湖南省工程研究中心,湖南永州425199

出　　处：《广东化工》2023年第23期127-129,共3页Guangdong Chemical Industry

基　　金：湖南省自科基金(2019JJ40091);2020年度湖南省创新平台与人才计划科技特派员创新创业项目(2020NK4220)。

摘　　要：通过单因素和正交试验优化了永州市小籽花生油脂提取工艺,油脂经甲酯化后采用气相色谱仪(GC)测定其脂肪酸组成。研究结果表明:料液比1∶10 g·mL^(-1),提取时间3 h,提取温度75℃,为最佳提取工艺,永州市小籽花生提油率为50.95%;永州市小籽花生油中脂肪酸组分有油酸(50.85%)、亚油酸(25.95%)、棕榈酸(12.63%)、山榆酸(3.06%)、硬脂酸(2.45%)、二十四碳烷酸(1.60%)、花生酸(1.56%)、花生一烯酸(1.00%)。永州市小籽花生油脂脂肪酸组成达到国家标准GB/T 1534-2017《花生油》要求。本研究为永州市小籽花生产品开发利用提供了科学依据。The extraction process of small-seed peanut oil in Yongzhou city was optimized through single factor and orthogonal experiments.The oil was methylated and its fatty acid composition was determined by gas chromatography.The research results show that the optimal extraction process is based on a material liquid ratio of 1∶10 g·mL^(-1),extraction time of 3 hours,and extraction temperature of 75℃.The oil extraction rate of small-seed peanut is 50.95%;The fatty acid components include oleic acid(50.85%),linoleic acid(25.95%),palmitic acid(12.63%),lauric acid(3.06%),stearic acid(2.45%),tetracarbonic acid(1.60%),arachidonic acid(1.56%),and arachidonic acid(1.00%).The fatty acid composition of small seed peanut oil in Yongzhou city meets the requirements of the national standard GB/T 1534-2017“Peanut Oil”.This study provides a scientific basis for the development and utilization of small-seed peanut products inYongzhou city.

关 键 词：永州市 小籽花生 提取 正交试验 脂肪酸 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]