摘要
提取酱油渣中油脂,并对油脂中脂肪酸成分及含量进行了分析。通过单因素和正交试验,研究了油脂的最佳提取条件,采用气相-质谱(GC/MS)联用分析其脂肪酸组成及含量。试验表明:以石油醚和80%vol乙醇为溶剂,料液比1∶7,温度65℃,提取时间2h,3次提取,可以得到油脂的最佳提取率为6.3%。GC/MS分析表明,油脂中含有4种脂肪酸,其中软脂酸含量较高,为46.90%,亚油酸的含量次之,为33.26%。以上研究为酱油渣中油脂的进一步开发利用提供了依据。
Fat extraction from soy sauce residues and the analysis of composition and contents of fatty acids was studied. The extraction conditions were investigated and optimized by single factor and orthogonal experiments. The extracted fatty acids were analyzed by GC-MS. The results showed that the optimum extraction conditions were as follows： the ratio of petroleum ether to 80%vol ethanol 3：2, solid-liquid ratio 1：7, extraction tempera- ture 65℃, extraction time 2h and extraction 3 times. Under these conditions, the optimal entraction rate was 6.3%. Results of GC/MS indicated that there were 4 kinds of fatty acids in soy sauce oil, and among which the content of palmitic acid was 46.90% and the linoleic acid was 33.26%. This study was expected to provide support for further exploitation of the oil from soy sauce residues.
出处
《中国酿造》
CAS
北大核心
2011年第11期174-177,共4页
China Brewing
关键词
酱油渣
油脂
脂肪酸
提取
成分分析
soy sauce residue
oil
fatty acids
extraction
components analysis
