椰子种皮油的提取与脂肪酸组成分析

Extraction and Fatty Acid Composition Analysis of Coconut Endocarp Oil

以椰子种皮为试验材料,对种皮油的提取工艺进行了优化。并对所得种皮油的理化性质和脂肪酸组成进行了分析。结果表明：椰子种皮油的最佳提取工艺为温度60℃,料液比1∶4（g/m L）,时间3 h,出油率可达76.83%。所得种皮油具有一定的椰香味,为非干性油（碘值14.69 g/100 g）,酸值为13.37 mg/g。月桂酸（42.28%）为其脂肪酸的主要成分,中短链脂肪酸（C8~C12）含量为51.45%,饱和脂肪酸含量达84.49%,是一种值得开发的天然饱和油脂和新型脂肪能源。

Extraction process of oil from the raw material of coconut endocarp was optimized.Then the physicochemical properties and fatty acid composition of coconut endocarp oil was also analyzed.Results showed that when the optimum extracted process for coconut endocarp oil was the temperature of 60 ℃,solid-liquid ratio 1：4（g/mL） and extracting time of 3 h,the oil yield can reach to 76.83%.The obtained coconut endocarp oil was nondrying oil with iodine value of 14.69 g/100 g,acid value of 13.37 mg/g and had a certain coconut fragrance.While in its fatty acid composition,lauric acid was the main component of 42.28%,the contents of short chain saturated fatty acids（C8~C（12）） and saturated fatty acids were 51.45% and 84.49%,respectively,which mean that the coconut endocarp oil was a nature worth developing saturated fat and new energy source.