摘要
槟榔果仁含有约14%左右的油脂,为探讨槟榔脂肪酸的主要种类,用不同的溶剂对槟榔种子中的脂肪酸进行提取,确定了乙酸乙酯为较好的提取溶剂,考察了提取温度、提取时间和料液比三个因素对提取槟榔种子油的影响,确定了最佳工艺参数为:提取温度为60℃,提取时间是2 h,料液比为1∶8。将提取油脂甲酯化后,利用气相色谱质谱联用法鉴定出了11种成分及各种成分的相对含量。结果表明:槟榔果仁中含量较高的脂肪酸是亚油酸32.12%,油酸29.50%,棕榈酸27.70%,表明槟榔的脂肪酸中既含高含量的饱和脂肪酸棕榈酸,有含高含量的多不饱和脂肪酸(亚油酸)。
Aiming to know the fatty acid composition of areca nut seed oil,the oil extraction from areca nut seeds was carried out with ethyl acetate as solvent.The optimum extraction parameters were ratio of material/solvent 1∶8,temperature 60℃ and time 2h.After methyl-esterification,11 compounds and their relative contents were identified by GC-MS.Results：The main fatty acids of areca nut seed oil are linoleic acid 32.12%,oleic acid 29.50%,and palmitic acid 27.70%.It is indicated that areca nut seed oil has both high level of saturated fatty acid,palmitic acid,and high level of multi-unsaturated fatty acid,linoleic acid.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第8期38-41,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2007BAD76B03)
湖南省青年骨干教师资助项目(2008315130)
2009湖南省大学生创新资助项目(2009154140)
