湖南山核桃油的提取工艺及其特性研究

Study on Extracting Technology and Properties of Carya hunanensis Oil

采用索氏提取法从湖南山核桃(Carya hunanensis)仁中提取山核桃油,设计单因素试验和正交试验考察各因素对山核桃油提取率的影响。优化的工艺条件为以石油醚为提取溶剂,料液比1∶9(m∶V,g/mL)、提取温度55℃、提取时间5 h,在该条件下湖南山核桃油的提取率为68.5%。提取所得山核桃油呈浅金黄色,酸值(KOH)0.400 mg/g、碘值(I2)105.5 g/100 g、皂化值(KOH)185 mg/g,折光指数n20d 1.470 4。采用气相色谱对山核桃油的脂肪酸组成进行了测定,结果显示山核桃油中总不饱和脂肪酸的质量分数为92.16%,其中油酸的质量分数为68.03%。

Oil was extracted from Carya hunanensis by soxhlet extracting method. Single factor tests and orthogonal experiment were obtained to study the effects of several extracting factors on the yield of oil. The optimum extracting conditions were petroleum ether as extraction solvent; solid to liquid ratio, 1：9 （re：V, g/mL）; extraction temperature 55 ~C and extraction time 5 h. The yield of C. hunanensis oil was 68.5% under these conditions. Extracted oil was light golden brown, with acid value（KOH） of 0.400 rag/g, iodine value（I2） of 105.5 g/100 g, saponification value（KOH） of 185 mg/g and refractive index n20/d of 1.470 4. According to GC test, the total unsaturated fatty acid contributed for 92.16%（mass fraction） of the obtained oil, among which oleic acid accounted for 68.03%.