白苏籽油的超声辅助提取工艺优化及脂肪酸成分分析

Optimization of ultrasonic- assisted extraction conditions and fatty acids components analysis of seed oil in Perilla frutescens

以出油率为响应值,在单因素实验基础上,利用Box-Behnken设计优化超声辅助提取白苏籽油提取工艺。结果表明,料液比、超声时间、超声温度对白苏籽油出油率均有显著影响,其影响次序为:超声时间>料液比>温度。以石油醚为溶剂,白苏籽油超声辅助提取较佳条件为:料液比1∶18,超声温度58℃,超声时间80 min。在此条件下,白苏籽油的出油率高达43.57%。白苏籽油主要含有11种脂肪酸,不饱和脂肪酸占总脂肪酸的90.54%。α-亚麻酸含量最高(201.56 mg/g种子干重),占总脂肪酸的61.17%。白苏籽油碘值为185.00 g/100 g,酸值为2.00 mg/g,皂化值为181.81 mg/g,过氧化值为1.93 mmol/kg。理化结果表明,白苏籽油为干性油脂、不易氧化和酸败,具有良好的食用品质。

The ultrasonic- assisted extraction process of seed oil from Perilla frutescens was optimized by the design of Box- Behnken on the basis of single factor experiment with the reference of oil yield.Results showed that sample- to- solvent ratio,ultrasonic temperature and ultrasonic time had significant effects on extraction rate and the order was ultrasonic time > sample- to- solvent ratio > ultrasonic temperature. The optimum conditions were sample- to- solvent ratio of 1∶ 18,ultrasonic temperature of 58 ℃ and ultrasonic time of 80 min. The extraction rate was up to 43.57% under this condition.There were eleven fatty acids in the oil and the unsaturated fatty acids were up to 90.54%.The content of 9,12,15- octadecatrienoic acid was 201.56 mg / g dry weight seed,which was 61.17%of the total fatty acids. The iodine number,acid value,saponification value,peroxide value of the seed oil were185.00 g /100 g,2.00 mg / g,181.81 mg / g and 1.93 mmol / kg,respectively,which indicated that the extracted seed oil from Perilla frutescens had perfectly edible quality because it was not easy to be oxidized and rancidified.