响应面优化超临界CO_(2)萃取韭菜子油工艺研究

Optimization for Supercritical CO_(2) Extraction of Semen Alli Tuberosi Oil by Response Surface Methodology

以韭菜子为原料,利用超临界CO_(2)流体萃取韭菜子油,在单因素试验的基础上,采用响应面试验设计方法,研究萃取温度、萃取压力、萃取时间对韭菜子油得率的影响,确定了超临界CO_(2)流体萃取韭菜子油的最佳工艺参数,并利用气相色谱-质谱(GC-MS)对韭菜子油进行定性定量分析。结果表明:超临界CO_(2)萃取韭菜子油最佳工艺条件为萃取温度59℃、萃取压力28.3 MPa、萃取时间148 min,在此条件下,韭菜子油得率为3.91%。从韭菜子油中鉴定出了16个化合物,包含13个脂肪酸化合物、1个脂肪醇类化合物、1个酰卤类化合物和1个萜类化合物,其成分以脂肪酸化合物占绝对优势,主要为亚油酸、油酸、棕榈酸、15-羟基亚油酸、硬脂酸等。此研究结果对韭菜子油进一步开发成食用保健油具有重要意义。

The supercritical CO_(2) extraction of Semen Alli Tuberosi oil was studied by single factor experiment.Based on the result of single factor experiment,the effects of extraction temperature,pressure and time on oil extraction yield were studied through response surface methodology and the optimum extraction conditions were determined.In addition,the chemical constituents were separated and identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the optimum conditions were as follows:temperature 59℃,pressure 28.3MPa,and extraction time 148 min.On these conditions,the maximum extraction yield was 3.91%.16 compounds were separated from Semen Alli Tuberosi oil,including 13 fatty acid compounds 1 fatty alcohol,1 acyl halide and 1 terpenoid.The fatty acid compounds were the most abundant,and the main compounds were linoleic acid,oleic acid,palmitic acid,15-hydroxylinoleic acid,stearic acid and so on.The research results are of paramount importance for the further development of Semen Alli Tuberosi oil into edible health-care oil.