摘要
利用微波辅助提取余甘子核仁油,首先采用单因素试验对料液比、微波功率、微波时间进行考察,然后以油脂得率为响应值进行响应面优化,建立余甘子核仁油得率与各影响因素之间的数学模型。结果表明:余甘子核仁油的最佳提取工艺条件为料液比1:9.8(g/mL)、微波功率335W、微波时间12.3min,所得余甘子核仁油的得率为17.08%,提取级数为2级时油脂得率为18.76%。以气相色谱-质谱联用仪测定油脂的脂肪酸组成,检测结果表明,余甘子核仁油中不饱和脂肪酸占80.36%,其中亚麻酸占检出化合物的79.79%,此外还含有少量的棕榈油酸、11-二十碳烯酸(顺)以及8种饱和脂肪酸,且还检出了少量菜油甾醇、β-谷甾醇和VE,从余甘子核仁油的脂肪酸组成上来看,其营养价值较高。
The microwave-assisted extraction of seed oil from Phyllanthus emblica L. was optimized employing response surface methodology. A mathematical model indicating the effect of solid/solvent ratio, microwave power and extraction duration on oil yield was established. The optimal extraction conditions were found to be 1：9.8 （g/mL） of solid/solvent ratio, 335 W and 12.3 min. Under the optimized conditions, the yield of seed oil from Phyllanthus emblica L. was 17.08% and increased to 18.76% when the extraction process was repeated once again. GC-MS analysis indicated that the major fatty acids in the oil were unsaturated fatty acids, together accounting for 80.36% of the total lipids. Linolenic acid accounted for 79.79% of all the identified compounds. A small amount of palmitoleic acid, cis-11-eicosenoic acid and 8 kinds of saturated fatty acids were also detected. Furthermore a small amount of campesterol, β-sitosterol and vitamin E were also detected. The fatty acid composition showed the high nutritional value of the oil from Phyllanthus emblica L. seeds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第20期13-18,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD36B03-03)
关键词
微波萃取
余甘子
气相色谱-质谱联用
脂肪酸
microwave-assisted extraction
Phyllanthus emblica L.
gas chromatography-mass spectrometry （GC-MS）
fatty acid
