超声波辅助提取猕猴桃籽油的工艺优化

Optimization of ultrasound-assisted extraction process of kiwi seed oil

研究超声波辅助提取猕猴桃籽油的最佳工艺条件,并分析其脂肪酸组成。采用单因素试验和正交试验,探讨了物料粒度、提取溶剂、料液比以及提取温度、提取时间、超声功率等对猕猴桃籽油提取率的影响,并对提取工艺条件进行了优化。结果表明,最佳工艺条件为:以石油醚为提取溶剂,物料粒度40目,料液比1∶10,超声功率360 W,提取温度45℃,提取2次,每次30 m in;在此条件下提取率为31.26%。GC-MS分析表明,猕猴桃籽油主要脂肪酸组成为亚麻酸(65.3%)、油酸(14.5%)、亚油酸(13.3%)、棕榈酸(5.6%)、硬脂酸(1.3%)。

The optimum conditions of ultrasound-assisted extraction of kiwi seed oil were studied,and the fatty acid compositions were analysed by GC-MS.By the single factor and orthogonal tests,the factors of affecting the extraction ratio of kiwi seed oil were studied,such as the granularity of raw materials,solvents,solid-liquid ratio,as well as ultrasonic radiation time,temperature,power and so on.The results indicated that the optimum extraction conditions were as follows： petroleum ether as the extraction solvent,the granularity of raw materials 40 meshes,ratio of solid mass to liquid volume 1∶10,ultrasonic power 360 W,temperature 45℃,extracting two times and once 30 min.In these conditions,the extraction ratio of kiwi seed oil was 31.26%.The main fatty acid compositions were linolenic acid（65.3%）,oleic acid（14.5%）,linoleic acid（13.3%）,palmitic acid（5.6%） and stearic acid（1.3%）.