紫斑牡丹籽油提取工艺的优化及脂肪酸组成的研究
Optimization of chemical leaching extraction process and fatty acid composition of Paeonia rockii seed oil
-
摘要: 以紫斑牡丹籽为原料,运用单因素和响应面中心组合设计实验（Central Composite Design,CCD）,对紫斑牡丹籽油的化学提取工艺进行优化。结果表明,紫斑牡丹籽油的最佳提取时间为5.2 h、料液比1∶6.2 g/m L、温度（52±1）℃,在此条件下紫斑牡丹籽出油率可达31.36%。最佳工艺所得紫斑牡丹籽油经GC-MS分析显示共检测出18种脂肪酸,主要含有亚麻酸、亚油酸、油酸、棕榈酸,其中亚麻酸占其总脂肪酸含量的65.23%。紫斑牡丹籽油中不饱和脂肪酸含量占其脂肪酸总量的96.62%,饱和脂肪酸占其脂肪酸总量的3.38%。紫斑牡丹籽仁出油率高,不饱和脂肪酸较高,脂肪酸组成及其含量符合我国健康食用油标准。Abstract: The objective of this study was to optimiz extraction process of chemical leaching of P. rockii seeds.Using P. rockii seeds as raw materials,experiment process was designed by the single factor experiment and response surface central united. The results showed that the optimized extraction process of P. rockii seed oil using were:extraction time 5.2 h at(52±1) ℃ with a ratio of 1∶6.2 of solid to liquid by g/m L,resulting oil yield of31.36% from P. rockii seed oil. The oil was analyzed by gas chromatography-mass spectrometry(GC-MS).Eighteen volatile components were separated and identified,the essential component of fatty acids were linolenic acid,linoleic acid oleic acid and palmitic acid. The linolenic acid was the main ingredient,the content of linolenic acid was 65.23%. The gross of unsaturated fatty acid reached 96.62%,saturated fatty acids accounted for 3.38%. The P. rockii with high content in yield and unsaturated fatty acid,the compositions and content of fatty acid comfort healthy oil standards.
下载: