不同提取方式茶叶籽油脂肪酸及V_E组成分析与比较

Comparison of the fatty acid composition and vitamin E of tea seed oil prepared by different extraction methods

以脱壳茶叶籽为原料,分别采用超临界CO2选择性萃取、压榨法及索氏法从茶叶籽中提取茶叶籽油,采用国标方法分析了不同提取方式得到的茶叶籽油的脂肪酸组成及VE组成。结果表明:采用三段式超临界CO2选择性萃取,不同萃取阶段得到的茶叶籽油脂肪酸组成存在一定变化规律,随着萃取压力及温度的升高,超临界CO2萃取出部分微量脂肪酸,包括:C14∶0、C16∶1、C20∶0,而这些脂肪酸在采用压榨法及索氏法提取得到的茶叶籽油中未检出。茶叶籽油中VE以α-VE为主,采用三段式超临界CO2选择性萃取茶叶籽油,VE主要在第一阶段被萃取出来,后呈逐段降低趋势,而且第一阶段茶叶籽油中VE含量高于压榨法及索氏法。

The tea seed oil was extracted from tea seed by selective supercritical CO2, pressing and Soxhlet extraction,respectively, and the fatty acid and vitamin E composition of tea seed oils obtained by above extraction methods were analyzed using national standard method. The result showed that there were cer- tain correlations between various extraction step and fatty acid composition of tea seed oil obtained by three - step selective supercritical CO2 extraction. As the extraction pressure and temperature raised, cer- tain trace fatty acids were extracted ,including C14：0 ,C16：1 and C20：0 ,which were not detective in-tea seed oils obtained by pressing and Soxhlet extraction. The vitamin E of tea seed oil was mainly α- vita- min E. By using the three - step selective supercritical CO2 extraction, vitamin E was mainly concentrated at the first extraction step. The vitamin E content in the oil obtained by the first step of three - step super- critical CO2 extraction was higher than that extracted by pressing and Soxhlet extraction.