响应面法优化超声波辅助提取葡萄籽中油脂及其脂肪酸成分分析

Optimization of ultrasonic-assisted extraction of grape seed oil by response surface methodology and its fatty acid composition analysis

在单因素试验基础上,通过响应面优化试验确定葡萄籽油脂的最佳提取工艺,采用气相色谱-质谱联用法对油脂的脂肪酸成分进行分析。结果表明,葡萄籽油脂的最佳提取工艺为料液比1∶15(g/mL)、提取温度29℃、提取时间25min,在此条件下,提取率达到21.94%。脂肪酸的主要成分为亚油酸70.49%、油酸13.55%、棕榈酸8.76%、硬脂酸6.39%、亚麻酸0.34%和花生酸0.21%,其中不饱和脂肪酸占总脂肪酸的84.38%。采用响应面法确定的提取条件合理,可用于葡萄籽油脂的提取。

On the basis of single factor test, the extraction technology of grape seed oil was optimized by response surface methodology. Fatty acids were analysed by gas chromatography coupled mass spectrum （GC-MS）. The results showed that the optimum extraction conditions were as follows： ratio of liquid to solid 15 ： l（g/mL）, extraction temperature 29 ℃, and extraction time 25 min. Under the optimum conditions, the oil yield was 21.94%. The main fatty acids were linoleic acid 70.49%, oleic acid 13.55%, palmitic acid 8.76%, stearic acid 6.39%, linolenic acid 0.34 % and arachidic acid 0.21%. The unsaturated fatty acids comprised 84.38% of the total fatty acids. The obtained conditions were credible which could be used for extraction of grape seed oil.