山核桃油提取工艺优化及脂肪酸组成分析

Optimization of Extraction Process of Carya Cathayensis Oil and Analysis of Fatty Acid Composition

以山核桃为原料、正己烷为溶剂,研究超声波辅助提取山核桃油工艺条件。考察了提取时间、提取温度、料液比和超声波功率对山核桃油提取效果的影响。结果表明,提取山核桃油的优化工艺条件为提取时间40 min,提取温度35℃,料液比1∶7.8,超声功率370 W;在此条件下,山核桃油的平均得率达到67.63%。对提取所得山核桃油进行GC-MS分析可知,其主要不饱和脂肪酸有油酸(67.62%)、亚油酸(23.75%)、α-亚麻酸(1.53%)等。

Extraction of Carya cathayensis oil from Carya hunanensis assisted by ultrasound and n- hexane is studied. Effects of extraction time,extraction temperature,ratio of solid to liquid and ultrasonic power on the extraction rate are explored. The result show that the optimum extraction condition is obtained as follows：extraction time 40 min,extraction temperature 35 ℃,ratio of solid to liquid 1：7.8,ultrasonic power 370 W. Under the optimal conditions,the extraction rate of Carya cathayensis oil is up to 67.63%. GC- MS is employed to analyze the components of fatty acid of the oil. The main components of Carya cathayensis oil are linoleic acid 67.62%,oleic acid 23.75%,linolenic acid 1.53%.