制备方法对八月瓜果籽油化学成分的影响

doi:10.7506/spkx1002-6630-201522026

食品科学

制备方法对八月瓜果籽油化学成分的影响

欧阳玉祝，张晓旭，唐顼婉

吉首大学化学化工学院，湖南吉首 416000

出版日期:2015-11-25 发布日期:2015-12-03
基金资助:
湖南湘西自治州科技计划项目（州财企函[2013]7号）；湖南省大学生研究性学习和创新性实验计划项目（湘教通[2014]248号）

Influence of Preparation Methods on Chemical Components of Akebia trifoliate Seed Oil

OUYANG Yuzhu, ZHANG Xiaoxu, TANG Xuwan

College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China

Online:2015-11-25 Published:2015-12-03

摘要/Abstract

摘要：

用回流和超声法制备八月瓜果籽油，用气相色谱-质谱联用仪测定油脂的化学成分，考察制备方法对油脂得率和化学成分的影响。结果表明：用石油醚回流萃取和石油醚、乙醇、乙酸乙酯、丙酮超声萃取制备油脂的得率分别为36.0%、38.6%、28.0%、30.8%、36.4%。5 种油脂中脂肪酸含量分别为69.69%、83.51%、89.78%、69.33%、57.54%，不饱和脂肪酸总相对含量分别为45.25%、51.80%、37.54%、42.21%、43.31%。油脂中主要脂肪酸为棕榈酸、油酸和亚油酸。用石油醚超声提取的油脂得率、脂肪酸含量和不饱和脂肪酸相对含量都较高。

关键词: 八月瓜, 油脂, 化学成分, 气相色谱-质谱联用

Abstract:

The seed oil of Akebia trifoliate was prepared by reflux and ultrasonic extraction, and its chemical constituents
were measured by gas chromatography-mass spectrometry. Influence of preparation methods on the extraction yield and
chemical components of oil were investigated. The results showed that the extraction yields of oil by petroleum ether reflux
extraction and petroleum ether, alcohol, ethyl acetate, acetone ultrasonic extraction were 36.0%, 38.6%, 28.0%, 30.8%, and
36.4%, respectively. Fatty acid contents of five oils were 69.69%, 83.51%, 89.78%, 69.33%, and 57.54%, and the contents
of unsaturated fatty acid were 45.25%, 51.80%, 37.54%, 42.21%, and 43.31%, respectively. The main fatty acids in the seed
oils were hexadecanoic acid, oleinic acid, and linoleic acid. Extraction yield and the contents of fatty acid and unsaturated
fatty acids in the seed oil were higher by petroleum ether ultrasonic extraction.

Key words: Akebia trifoliate, oil, chemical constituent, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS221

欧阳玉祝，张晓旭，唐顼婉. 制备方法对八月瓜果籽油化学成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522026.

OUYANG Yuzhu, ZHANG Xiaoxu, TANG Xuwan. Influence of Preparation Methods on Chemical Components of Akebia trifoliate Seed Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522026.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[3]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[4]	张舒，王长远，冯玉超，盛亚男，富天昕，张艺玮，姜颖俊，于淼，张丽媛. 气相色谱-质谱联用代谢组学技术分析不同产地稻米代谢物[J]. 食品科学, 2021, 42(8): 206-213.
[5]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[6]	张琴，周丹丹，彭菁，潘磊庆，屠康. 油桃采后结合态香气变化规律及其与可溶性糖的关联性[J]. 食品科学, 2021, 42(6): 206-214.
[7]	程超，夏兰欣，杜芬妮，李伟，田成. 基于9 种风味物质的利川红SPME优化及PLS-DA风味识别[J]. 食品科学, 2021, 42(6): 215-222.
[8]	高浩祥，陈南，徐乾达，何强，曾维才. 油炸过程中茶多酚对油脂品质的影响[J]. 食品科学, 2021, 42(4): 1-7.
[9]	王伟宁，王莹，于洋，姜宇婷，吴非，韩翠萍，于殿宇，史永革. 甘蔗蜡制备稻米油基油凝胶及其相关性质[J]. 食品科学, 2021, 42(2): 17-22.
[10]	丁丹，王松磊，罗瑞明，王永瑞，柏霜，沈菲，柏鹤. 基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物[J]. 食品科学, 2021, 42(2): 227-234.
[11]	李昊泽，石丽丽，曹学丽，韩天，裴海闰. 风味发酵乳中香精关注成分的筛选及暴露风险评估[J]. 食品科学, 2021, 42(18): 254-260.
[12]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[13]	陈林玉，宋乐园，王云雨，卢梦如，顿彩云，杨青华，毕跃峰. 红小米化学成分与营养成分分析[J]. 食品科学, 2021, 42(18): 218-224.
[14]	唐莹，贾仕杰，蒋莹，何红英，董丹，王金玲，张健. 红树莓叶茶的制备及与红树莓叶片、绿茶品质的比较[J]. 食品科学, 2021, 42(17): 34-42.
[15]	汤酿，刘静宜，陈小爱，杨玉洁，陈树喜，张子明，周爱梅. 基于GC-MS和GC-IMS联用法分析不同采收期广佛手精油挥发性成分[J]. 食品科学, 2021, 42(16): 193-202.

制备方法对八月瓜果籽油化学成分的影响

Influence of Preparation Methods on Chemical Components of Akebia trifoliate Seed Oil

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价