微波法辅助提取碱蓬籽油的工艺研究

Study on the process of microwave- assisted extraction of Suaeda salsa seed oil

以碱蓬籽粉末为原料,石油醚（60-90℃）为提取剂,采用微波法辅助提取碱蓬籽油。在单因素实验的基础上,采用响应面法优化了碱蓬籽油的提取工艺。应用气相色谱-质谱联用仪（GC-MS）分析了碱蓬籽油脂肪酸组成及相对含量,测定了其酸值、碘值、皂化值及过氧化值。研究结果表明,提取碱蓬籽油的最佳工艺参数为：微波功率268 W、提取时间12 min、液料比33∶1（m L/g）。在最优工艺条件下,碱蓬籽的出油率为19.79%±0.29%。碱蓬籽油中不饱和脂肪酸含量丰富,其中亚油酸含量达71.04%,油酸含量达13.86%,表明碱蓬籽油具有较高的营养价值。各理化指标的检测结果为：酸值1.90 mg KOH/g,碘值149.9 g I/100 g,皂化值192.1 mg KOH/g,过氧化值2.55 mmol/kg,均符合食用植物油标准,表明碱蓬籽油可用于开发高级保健食用油。研究结果为碱蓬的深度开发利用奠定了基础。

The Suaeda salsa seed oil was extracted from Suaeda salsa powder by microwave-assisted extraction using petroleum ether（60-90℃）as the extraction solvent.The extraction process of Suaeda salsa seed oil was optimized with the response surface method based on the single factor experiments.The composition and relative content of fatty acid were analyzed by the gas chromatography- mass spectrometry （ GC- MS）. Then, the acid value, iodine value,saponification value and peroxide value were measured by the national standards.The optimal extraction conditions were as follows：268 W of microwave power, 12 min of extraction duration and 33： 1 （mL/g）of solvent/solid ratio. Under the optimized conditions,the yield of Suaeda salsa seed oil was 19.79% ＋ 0.29%.The major fatty acids were unsaturated fatty acids, such as linoleic acid （71.04%） and oleic acid （ 13.86% ）, which showed high nutritional value of the Suaeda salsa seed oil.The results of the physico-chemical properties were as follows ： 1.90 mg KOH/g of acid value,149.9 g 1/100 g of iodine value,192.1 mg KOH/g of saponification value and 2.55 mmol/kg of peroxide value,all these were in line with the standard of edible vegetable oil.It proved that the Suaeda salsa seed oil could be used to develop the health edible oil.The results would lay the foundation for the development and utilization of Suaeda salsa.