山茱萸籽油提取工艺优化及脂肪酸组成分析

Optimization on the extraction of oil from Cornus officinalis seed and analysis of fatty acid composition

优选山茱萸籽油超声提取工艺条件,分析含油的脂肪酸组成。以提取时间、超声功率、提取温度、固液比为影响因素,通过均匀设计法优选山茱萸籽油的最佳提取工艺为:提取时间22min,超声功率136W,提取温度52℃,固液比1∶29,最佳得率为7.366%;通过气相色谱法从山茱萸籽油中鉴定出6种主要脂肪酸,占总脂肪酸含量的99.013%,其中亚油酸(71.190%)为山茱萸籽油的主要脂肪酸,其他依次为油酸(18.594%)、顺-10-十五碳烯酸(5.377%)、硬脂酸(2.176%)、α-亚麻酸(1.226%)、顺-11-二十碳烯酸(0.450%)。实验结果表明,山茱萸籽油富含不饱和脂肪酸,具有很高的营养价值,并且是很好的亚油酸来源。

Uniform Design was applied to optimize the extraction of Comus officinalis seed oil with ultrasonic extraction. The fatty acid profile of the oil was analyzed by GC. The optimal extraction conditions were 22min, 136W,52℃, 1：29. Under these conditions,the yield of oil was 7.366%. A total of 6 fatty acids were identified in the oil,with a relative content of 99.013% in total fatty acids. Linoleic acid （C18：2,71.190%） was the most predominant fatty acid in theoil, followed by oleic acid （C18：0,18. 594% ）, cis- 10- pentadecenoic acid （C15：1,5.377%）,stearic acid（2.176%）,α-linolenic acid（1.226%） and cis-11-eicosenoate acid（C20：1 0.450%）. The experimental results showed that the oil from Comus officinalis were rich in unsaturated fatty acid and had a high nutritional value.