冷榨法制备紫苏子油及其脂肪酸组分分析

Cold-Pressed Perilla Frutescens Seed Oil and Analysis of Its Fatty Acids

利用冷榨法制备紫苏子油,在单因素基础上选择水分含量、转速及榨头温度为自变量,紫苏子出油率为响应值,采用响应面分析法中的Box-Benhnken中心组合方法优化紫苏子油的冷榨法制备工艺,并用气相色谱-质谱联用(GC-MS)分析紫苏子油的脂肪酸成分。结果表明:冷榨法制备紫苏子油的最佳工艺为:水分含量2.5%、转速25 r/min、榨头温度60℃。在此条件下紫苏子油出油率为34.28%,与预测值34.09%相近,所得制备条件可靠。

Perilla frutescens seed oil was prepared by cold-pressed method, on the basis of single factor the moisture content, rotate speed and squeeze head temperature was chosen as the independent variable, perilla frutesens seed oil extraction rate as the response value, the cold-processed method preparation process of perilla frutescens seed oil was optimized by the Box-Behnken central composite design of response surface methodology, and the fatty acid composition of perilla frutescens seed oil was analyzed by GC-MS. The results showed that the optimal preparation conditions were obtained as follows： moisture content 2.5%, rotate speed 25 r/min, squeeze head tmperature 60 ℃. Under these conditions, the yield of perilla frutescens seed oil reached 34.28%, was closed to predicted value 34.09%, it＇s indicated that the preparation condition was reliable.