麻阳冰糖橙种子油超声波提取及其脂肪酸组成的分析  

Analysis of Ultrasonic Extraction and Fatty Acid Composition of Mayang Citrus sinensis Seed Oil

作　　者：邵金华 肖丽酾 胡涛 胡安雯 刘子墨 陈小明 陈莫林 Shao Jinhua;Xiao Lishi;Hu Tao;Hu Anwen;Liu Zimo;Chen Xiaoming;Chen Molin(School of Chemical and Biological Engineering,Hunan University of Science and Engineering,Yongzhou 425199)

机构地区：[1]湖南科技学院化学与生物工程学院,永州425199

出　　处：《中国粮油学报》2024年第4期82-85,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省青年骨干教师支持项目(QG202104);湖南省自然科学基金项目(2020JJ4324)。

摘　　要：为了提高冰糖橙的价值,以冰糖橙种子出油率为指标,采用正交实验优化超声波辅助提取冰糖橙种子油工艺,国标的方法检测其理化性质,GC-MS分析其脂肪酸组成。结果表明:在超声时间为12 min,超声温度为55℃,料液比为1∶10的条件下,冰糖橙种子的出油率达到最高为32.49%。冰糖橙种子油为黄绿色,过氧化值为5.24 mmol/kg、酸值为0.85 mg KOH/g、相对密度(d 2020)0.934、碘值为103 g I/100 g、折光指数为1.4745。冰糖橙种子油中含有6种脂肪酸,其中棕榈酸24.46%,硬脂酸5.58%,油酸25.97%,亚油酸40.40%,亚麻酸3.16%,花生酸0.43%。In this paper,increase of value of Citrus sinensis was taken as the target,and the oil yield of Citrus sinensis seeds was taken as an indicator,the orthogonal test optimized ultrasonic wave was applied to support the extraction process of Citrus sinensis seed oil,national standard methods were adopted to test the physical and chemical properties of Citrus Cinensis,and GC-MS wasused to analyze its fatty acid composition.The results indicated the maximum oil yield of Citrus sinensis seeds could reached 32.49%under the conditions of the ultrasonic time of 12 min,the ultrasonic temperature of 55℃,and the material liquid ratio of 1∶10.The color of seed oil of Citrus sinensis was yellow green,with a peroxide value of 5.24 mmol/kg,an acid value of 0.85 mg KOH/g,a relative density(d 2020)of 0.934,an iodine value of 103 g I/100 g,and a refractive index of 1.4745.There were six fatty acids in Citrus sinensis seed oil,including palmitic acid 24.46%,stearic acid 5.58%,oleic acid 25.97%,linoleic acid 40.40%,linolenic acid 3.16%,and arachidic acid 0.43%.

关 键 词：麻阳冰糖橙 种子油 超声波提取 脂肪酸组成 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]