超声辅助提取西兰花种子油及其脂肪酸组成分析

Ultrasound- assisted extraction of broccoli seed oil and its fatty acid composition analysis

以西兰花种子为原料,研究了超声辅助提取西兰花种子油的工艺,并采用GC-MS分析西兰花种子油的脂肪酸组成。考察了液料比、超声功率和超声时间对西兰花种子油得率的影响,通过优化实验得到最佳工艺条件为:液料比8.5∶1,超声功率205 W,超声时间45 min,提取温度45℃。在最佳工艺条件下,西兰花种子油得率达到25.82%。GC-MS分析结果表明,西兰花种子油中主要脂肪酸组成为棕榈酸(18.24%)、硬脂酸(11.83%)、油酸(16.45%)、亚油酸(13.07%)、α-亚麻酸(40.41%),且不饱和脂肪酸含量接近70%,表明西兰花种子油是一种富含ω-3和ω-6多不饱和脂肪酸的植物油,具有较高的营养价值。

The ultrasound - assisted extraction of oil from broccoli seed was studied and the fatty acid composition of broccoli seed oil was analyzed by GC - MS. The effects of liquid - solid ratio, ultrasonic power and ultrasonic time on the yield of broccoli seed oil were investigated, and the optimal extraction conditions were obtained as follows ： liquid - solid ratio 8.5： 1, ultrasonic power 205 W, ultrasonic time 45 min, extraction temperature 45 ℃. Under these conditions, the yield of broccoli seed oil reached 25.82%. The GC- MS analysis results showed that palmitic acid（ 18.24% ）, stearic acid（ 11.83% ）, oleic acid （ 16.45% ）, linoleic acid（ 13.07% ） and α - linolenic acid（40.41% ） were the main fatty acids of the broccoli seed oil and the content of unsaturated fatty acids was about 70% ,which indicated that broccoli seed oil had high nutritional value rich in ω -3 and ω-6 polyunsaturated fatty acids.