超声波辅助提取冬瓜籽油工艺及其脂肪酸组成分析

Ultrasound-assisted extraction of Benincasa hispida Cogn. seed oil and its fatty acid composition analysis

采用超声波辅助提取冬瓜籽油,在单因素试验的基础上通过正交试验对提油工艺进行优化,通过GC-MS对所得冬瓜籽油的脂肪酸组成进行分析。结果表明:冬瓜籽油最优提取工艺条件为以正己烷为提取溶剂、料液比1∶5、超声功率400 W、提取温度60℃、超声时间10 min,在此条件下冬瓜籽油提取率为96.56%;所得冬瓜籽油经GC-MS共鉴定出7种脂肪酸,为棕榈酸(30.78%)、棕榈油酸(0.15%)、十七烷酸(0.21%)、油酸(5.45%)、亚油酸(48.55%)、硬脂酸(14.31%)和花生酸(0.55%);冬瓜籽油水分含量0.13%,酸值(KOH)2.16 mg/g,色泽亮橙色。

The ultrasound- assisted extraction of Benincasa hispida Cogn. seed oil was studied. The ex- traction conditions were optimized by orthogonal experiment based on single factor experiment, and the fatty acid composition of Benincasa hispida Cogn. seed oil was analyzed by GC - MS. The results showed that the optimal extraction conditions were obtained as follows： with n -hexane as solvent, ratio of solid to liquid 1：5, ultrasonic power 400 W, extraction temperature 60 ℃ and ultrasonic time 10 min. Under the optimal conditions, the extraction rate was up to 96.56%. Seven kinds of fatty acids were identified from Benincasa hispida Cogn. seed oil, and they were palmitic acid （30. 78% ）, palmitoleic acid （0. 15% ）, heptadecanoic acid（0.21% ）, oleic acid（5.45% ）, linoleic acid （48.55%）, stearic acid （ 14.31% ） and arachidic acid（0.55% ）. The water content and acid value of Benincasa hispida Cogn. seed oil were 0.13% and 2.16 mgKOH/g respectively, and the color was bright orange.