超声波法提取香榧籽油工艺及其理化特性

Ultrasonic Extraction and Physicochemical Properties of Torreya grandis ‘Merril i’ Seed Oil

以香榧籽为原料,研究超声波法提取香榧籽油的最佳工艺,并研究其理化性质。香榧籽油提取的最佳工艺条件为:以乙醚作为溶剂,料液比1︰8 (g/mL),提取温度20℃,超声时间30 min,香榧籽油的出油率可达到45.54%。提取的香榧籽油被甲酯化后采用气质联用技术(GC-MS)进行分析,得到多种脂肪酸,其中油酸的质量分数为44.33%,亚油酸为38.61%,不饱和脂肪酸占脂肪酸总量的85.17%。采用超声法得到的香榧籽油色泽浅黄透明,具有香榧特有香味。香榧籽油理化特性研究结果表明,超声法提取油酸值和过氧化值均符合国家食用油品质标准。

The ultrasonic extraction of Torreya grandis‘Merrilli’seed oil was optimized and the physicochemical properties were assessed by the method of GC-MS.The results showed that the optimum parameters was as follows:using ether as solvent,solid/water ratio 1︰8(g/mL),temperature 20℃,and ultrasonication time for 30 min.Under such condition,the extraction yield of lipids was up to 45.54%.Meanwhile,varied fatty acids were found in the extracted lipids as indicated by GC-MS analysis,with oleic acid 44.33%,linoleic acid 38.61%,and unsaturated fatty acids accounting for 85.17%.The Torreya grandis‘Merrilli’oil produced by ultrasonic extraction method was transparent,pale yellow with Torreya grandis‘Merrilli’oil aroa.The physicochemical properties results indicated that the acid value and peroxide value of oil were meet the national edible oil quality standards.