超临界CO_2萃取工艺条件对沙棘全果油功效成分含量的影响

Study on the effect of supercritical CO_2 extraction parameters on the contents of functional ingredients

以沙棘全果为原料,研究了不同萃取压力、温度和萃取时间对超临界二氧化碳萃取沙棘全果油萃取率、脂肪酸组成、生育酚及总类胡萝卜素等功效成分含量的影响。结果表明:沙棘全果油萃取率随萃取压力的升高而增加,随温度上升先增加后降低;不同萃取压力和温度下沙棘全果油脂肪酸组成和4种生育酚含量差异不显著;随着萃取时间的延长,油中肉豆蔻酸、棕榈酸和棕榈稀酸及4种生育酚含量逐渐降低,而硬脂酸、油酸、亚油酸、亚麻酸和总类胡萝卜素含量增加。

The effect of extraction pressure, temperature and time on the oil yield, fatty acid composition, and the contents of tocopherols and carotenoids of sea buckthorn whole berry oil extracted by supercritical CO2 were investigated. The results showed that the oil yield increased with increasing extraction pressure and first increased and then decreased with the rise of temperature. The fatty acid composition and four isomers of tocopherols displayed no significant difference at different extraction conditions. The contents of myristic, palmitic, palmitoleic acids and four isomers of tocopherols declined while stearic, oleic, linoleic and linolenic acids increased as the extraction time extended.