八角金盘籽油超声提取工艺优化及脂肪酸组成分析

Ultrasonic Wave Extraction Process and Fatty Acid Composition of Fatsia japonica Seed Oil

采用超声波辅助提取法提取八角金盘籽油并测定其脂肪酸组成。在单因素实验的基础上,采用Box-Behnken中心组合实验设计和响应面(RSM)分析法,对八角金盘籽油提取条件进行优化,并用气相色谱(GC)分析了八角金盘籽油脂肪酸组成。结果表明,对八角金盘油的提取影响由大到小依次为液料比、超声时间、超声功率、超声温度。超声波辅助提取法提取八角金盘籽油的优化工艺条件为:超声温度48℃、超声时间30. 00 min、超声功率200 W和液料比9. 6 mL/g,八角金盘籽油的出油率为35. 55%。八角金盘籽油共检测到15种脂肪酸,主要成分为油酸(87. 02%)、亚油酸(7.00%)、顺-10-十五烯酸(3. 08%)。其中不饱和脂肪酸相对质量分数为97. 86%。本研究为八角金盘籽油的开发利用提供了参考。

The Fatsia japonica seed oil was extracted by alcohol-assisted extracts technique and was determined the composition of fatty acids. The extracting condition was optimized using Box-Behnken central composite experimental design and response surface analysis( RSM) method based on single factor experiments. The fatty acid composition of Fatsia japonica seed oil was studied by GC analysis. The results showed that the effects of these factors on the oil extraction efficiency in descending order was : liquid to material ratio > ultrasonic time > ultrasonic power> ultrasonic temperature. The optimum extraction conditions were : the petroleum ether as extraction solven, ratio of raw material and solution 9. 6 mL/g, ultrasonic temperature 48 ℃, ultrasonic time 30 min, ultrasonic power 200 W,and the maximum extraction efficiency of Fatsia japonica seed oil could reach 35. 55%. The Fatsia japonica seed oil were detected 15 kinds of fatty acids. The main fatty acids of Fatsia japonica seed oil were oleic acid(87. 02%), linoleic acid(7. 00%) and cis-10-pentadecenoic acid(3. 08%). The relative content of unsaturated fatty acids was97. 86%. This study provided a scientific basis and technical reference for the development and utilization of Fatsia japonica seed oil.