超声辅助提取黑莓籽油及其脂肪酸成分分析

Ultrasound-assisted extraction of blackberry seed oil and analysis of its fatty acids

以黑莓籽为原料,采用超声波辅助法提取黑莓籽油,通过单因素试验及正交试验,研究了提取剂、料液比、超声提取时间、超声提取功率对黑莓籽油得率的影响,确定了黑莓籽油提取的最佳工艺条件,并采用气相色谱-质谱法(GC-MS)分析了黑莓籽油的脂肪酸组成。结果表明,黑莓籽油提取的最佳工艺参数为:提取剂为石油醚(30～60℃),超声功率400 W,超声时间10 min,料液比1∶10,在该工艺条件下黑莓籽油的得率为17.06%。气相色谱-质谱分析表明,黑莓籽油的脂肪酸组成是亚油酸(76.00%)、亚麻酸(15.48%)、棕榈酸(5.81%)和硬脂酸(2.70%)。

Blackberry seed oil was extracted by ultrasound-assisted method from blackberry seed.The effects of extraction solvents,ratio of solid to liquid,time and power of ultrasound were discussed by single factor and orthogonal experiments,and the optimum parameters were obtained.In addition,the fatty acid components of the seed oil were analyzed by gas chromatography mass spectrometry（GC-MS）.The results indicated that the optimum parameters were as follows：petroleum ether（30-60℃） as extraction solvent,ratio of solid mass to liquid volume 1∶10,extraction time 10 min,ultrasound power 400 W.Under the optimum conditions the oil yield was 17.06%.The fatty acid components of blackberry seed oil were linoleic acid（76.00%）,linolenic acid（15.48%）,palmitic acid（5.81%）,stearic acid（2.70%）.