响应面优化栀子皮油和栀子肉油的提取工艺及品质分析

Optimization of extraction technologies of peel and pulp oils from Gardenia jasminoides by response surface methodology and their qualities analysis

以"林海1号"栀子为研究对象,应用Box-Behnken实验设计和响应面分析法对栀子皮油和栀子肉油的回流提取工艺条件进行优化并进行理化性质及脂肪酸组成分析。结果表明:栀子皮油的最优提取工艺条件为回流时间60 min、回流温度75℃、料液比1∶12;栀子肉油的最优提取工艺条件为回流时间60 min、回流温度75℃、料液比1∶10。在最优工艺条件下,栀子皮油和栀子肉油得率分别为2.35%和20.4%。栀子皮油和栀子肉油理化性质接近,过氧化值和酸价较低,且均符合国家食用植物油卫生标准要求。GC-MS分析表明,栀子皮油和栀子肉油中脂肪酸种类和含量存在一定差异。栀子皮油中共测出18种脂肪酸,主要包括亚油酸(44.12%)、棕榈酸(21.86%)、二十碳烯酸(10.46%)、油酸(9.07%)和硬脂酸(5.68%)。栀子肉油中检出13种脂肪酸,主要包括亚油酸(53.06%)、油酸(21.88%)、棕榈酸(17.57%)、硬脂酸(3.85%)和二十三烷酸(1.33%)。

With "Linhai No.1" variety of Gardenia jasminoides as material, the reflux extraction technologies conditions of G. jasminoides peel and pulp oils were optimized by Box-Behnken design and response surface methodology, and the physicochemical property and fatty acid composition of the oils were studied. The results showed that the optimal extraction conditions of G. jasminoides peel oil were obtained as follows: extraction time 60 min, extraction temperature 75℃ and ratio of solid to liquid 1∶12, whereas the optimal extraction conditions of G. jasminoides pulp oil were obtained as follows: extraction time 60 min, extraction temperature 75℃ and ratio of solid to liquid 1∶10. Under the optimal conditions, the yields of G. jasminoides peel oil and G. jasminoides pulp oil were 2.35% and 20.4%, respectively.The physicochemical properties of G. jasminoides peel oil and G. jasminoides pulp oil were similar, and the peroxide values and acid values of the oils were relatively low, which met the requirements of Hygienic Standard for Edible Vegetable Oil. GC-MS analysis showed that the fatty acid profiles and contents of G. jasminoides peel oil and G. jasminoides pulp oil were different. The dominant fatty acids in G. jasminoides peel oil were linoleic acid(44.12%), palmitic acid(21.86%), eicosenoic aicd(10.46%), oleic acid(9.07%)and stearic acid(5.68%), while the main fatty acids in G. jasminoides pulp oil were linoleic acid(53.06%), oleic acid(21.88%), palmitic acid(17.57%),stearic acid(3.85%)and tricosanoic acid(1.33%).