余甘子核仁油的微波辅助萃取工艺及脂肪酸组成分析

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余甘子核仁油的微波辅助萃取工艺及脂肪酸组成分析

郑华¹,张雯雯¹,张弘¹,李坤¹,冯颖²,甘瑾¹,侯彬¹,李成强³

1. 中国林业科学研究院资源昆虫研究所
2. 中国林科院资源昆虫所
3. 西南林业大学林学院

收稿日期:2012-10-14 修回日期:2013-09-22 出版日期:2013-10-25 发布日期:2013-09-28
通讯作者: 冯颖 E-mail:yingf@hotmail.com
基金资助:
“十二五”国家科技支撑计划

The Technology of Microwave-assisted Extraction of Oil from Seeds of Phyllanthus emblica L. and Analysis of Fatty Acid Composition

Received:2012-10-14 Revised:2013-09-22 Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要： 目前对于余甘子核仁油提取及脂肪酸分析的研究还不够全面，为了优化余甘子核仁油的微波辅助萃取工艺，本研究利用响应曲面优化法，以料液比、微波功率、微波时间为自变量，油脂得率为响应值，建立了余甘子核仁油得率与各影响因素之间的数学模型，并找到最佳提取工艺条件：料液比为1:9.8，微波功率335W，微波作用时间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－质谱联用仪测定了油脂的脂肪酸组成，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β-生育酚，从余甘子核仁油的脂肪酸组成上来看，其营养价值较高。

关键词: 微波萃取，余甘子，气质联用，脂肪酸

Abstract: The existing studies about extraction of oil from seeds of Phyllanthus emblica L. and analysis of fatty acid composition were incomplete, with the aim of optimizing the process conditions for the microwave-assisted solvent extraction of oil from seeds of Phyllanthus emblica L., the effects of three operating parameters including solid/solvent ratio, microwave power and extraction time were investigated. The mathematical model between oil extraction rate and influencing factors was established with the method of response surface optimization, and the best extraction conditions were found: the solid/solvent ratio was 1:9.8, microwave power 335W, and extraction time 12.3min. Under the best extraction conditions, the extraction rate of seeds’ oil reached 17.08% and the extraction series was two. Gas chromatography-mass spectrometry(GC-MS) analysis was used to determine the fatty acid composition of the Phyllanthus emblica L. seed oil. It was found that the main fatty acids in the oil were unsaturated fatty acid which accounted for 80.36%. The linolenic acid compounds accounted for 79.79%. A small amount of palmitoleic acid, 11-eicosenoic acid and 8 kinds of saturated fatty acids were founded. Furthermore a small amount of campesterol, β–sitosterol and β –tocopherol were also detected and the high nutritional value of oil from seeds of Phyllanthus emblica L. could be discovered.

Key words: microwave extraction, Phyllanthus emblica L., GC-MS, fatty acid

郑华张雯雯张弘李坤冯颖甘瑾侯彬李成强. 余甘子核仁油的微波辅助萃取工艺及脂肪酸组成分析[J]. 食品科学, 0, (): 0-0.

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余甘子核仁油的微波辅助萃取工艺及脂肪酸组成分析

The Technology of Microwave-assisted Extraction of Oil from Seeds of Phyllanthus emblica L. and Analysis of Fatty Acid Composition

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