萝卜籽油的溶剂法提取工艺及其组成分析

doi:10.7506/spkx1002-6630-201202034

食品科学 ›› 2012, Vol. 33 ›› Issue (2): 159-163.doi: 10.7506/spkx1002-6630-201202034

萝卜籽油的溶剂法提取工艺及其组成分析

高文庚，赵功玲

1.运城学院生命科学系 2.河南科技学院食品学院

收稿日期:2017-02-16 修回日期:2017-02-16 出版日期:2012-01-25 发布日期:2012-01-16

Optimal Extraction Process and Composition Analysis of Radish Seed Oil

GAO Wen-geng，ZHAO Gong-ling

1. Department of Life Science, Yuncheng University, Yuncheng 044000, China； 2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

Received:2017-02-16 Revised:2017-02-16 Online:2012-01-25 Published:2012-01-16

摘要/Abstract

摘要： 水预处理后用二氯甲烷作溶剂提取萝卜籽中的油脂，在单因素试验基础上，以液固比、提取温度、提取时间为因变量，萝卜籽油提取率为响应值，采用响应面分析法优化提取工艺。获得的最佳提取工艺条件为液固比21.8:1(mL/g)、提取时间1.76h、提取温度27.3℃，在此条件下萝卜籽油的提取率为35.58%，提取效率达95.38%；萝卜籽油中含有多种脂肪酸，其中芥酸、油酸、亚油酸、二十碳一烯酸、α-亚麻酸含量较高，不饱和脂肪酸占总脂肪酸的量超过88%，莱菔素含量达89.5mg/kg。

关键词: 萝卜籽油, 响应面, 提取工艺

Abstract: Water pretreatment followed by dichloromethane extraction was used to extract radish seed oil. One-factor-at-a-time experiments and subsequence response surface analysis were conducted to optimize temperature, extraction time and material/liquid ratio based on oil yield. The optimal extraction conditions were found to be material/liquid ratio of 1:21.8, extraction duration of 1.76 h and extraction temperature of 27.3 ℃. Under these conditions, the yield of radish seed oil was 35.58% and the extraction recovery was calculated as 95.38% relative to 37.30% of the crude fat content in radish seeds as determined by Soxhlet extraction. In addition, many kinds of fatty acids were detected in radish seed oil, including mustard acid, oleic acid, linoleic acid, eicosadienoic acid and linolenic acid. Unsaturated fatty acids accounted for 88% of the total fatty acids and the content of sulforaphene in radish seed oil was 89.5 mg/kg.

Key words: radish seed oil, response surface methodology, extraction process

中图分类号:

TS224.4

高文庚, 赵功玲. 萝卜籽油的溶剂法提取工艺及其组成分析[J]. 食品科学, 2012, 33(2): 159-163.

GAO Wen-geng, ZHAO Gong-ling. Optimal Extraction Process and Composition Analysis of Radish Seed Oil[J]. FOOD SCIENCE, 2012, 33(2): 159-163.

[1]	潘烨灿，王昕璐，张琳，冯悦，贺琳娟，邱静，钱永忠. 数学分析法评估大蒜素对HeLa细胞氧化还原水平的影响[J]. 食品科学, 2022, 43(3): 137-145.
[2]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[3]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[4]	柳萌，郜海燕，房祥军，吴伟杰，陈杭君，刘瑞玲. 不同成熟度杨梅酚酸的超声-微波协同优化提取及其抗氧化性对比[J]. 食品科学, 2021, 42(3): 112-120.
[5]	马永强，修伟业，黎晨晨，王艺錡，陈俊杰. 星点设计-响应面法优化番茄红素纳米结构脂质载体的制备[J]. 食品科学, 2021, 42(3): 121-127.
[6]	戴尽波，沈洁，何啸峰，聂荣荣，董文静，梁沁娴. QuEChERS-超高效液相色谱-串联质谱法检测禽源性食品中氟虫腈及其代谢物[J]. 食品科学, 2021, 42(2): 325-332.
[7]	潘飞，赵磊，陈艳麟，郝帅，张会敏. 壳聚糖/γ-聚谷氨酸负载黑米花色苷纳米粒的制备、表征及缓释性能[J]. 食品科学, 2021, 42(10): 38-44.
[8]	郭燕，邓杰，任志强，黄治国，卫春会，黄明才. 响应面优化酿酒酵母与窖泥酯化细菌协同发酵产丁酸乙酯和己酸乙酯[J]. 食品科学, 2021, 42(10): 209-217.
[9]	周志强，马金菊，甘瑾，李坤，李凯，张雯雯，涂行浩，杜丽清，张弘. 漂白紫胶/单宁酸复配涂膜对芒果常温贮藏的保鲜效果[J]. 食品科学, 2020, 41(9): 145-152.
[10]	张姗姗，李晓彬，张轩铭，韩利文，刘可春. 香螺肽脱色工艺及其抗氧化活性[J]. 食品科学, 2020, 41(6): 252-258.
[11]	焦雯姝，关嘉琦，史佳鹭，李柏良，陆婧婧，闫芬芬，李娜，占萌，霍贵成. 响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件[J]. 食品科学, 2020, 41(6): 123-130.
[12]	刘连红，陈飞，管永祥，仇美华，张丽，戴传超. 枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇[J]. 食品科学, 2020, 41(6): 170-178.
[13]	刘子毅，顾丰颖，王博伦，张帆，刘昊，王锋. 超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽[J]. 食品科学, 2020, 41(4): 222-228.
[14]	阳丽红，王宏海，周小敏，马永钧，王杰，沈清. 微波辅助制备金枪鱼骨钙粉及其生物活性[J]. 食品科学, 2020, 41(4): 235-242.
[15]	徐尉力，付壮，王旭，赵悦，王晨兆，马佳骏，王志兵. 沉积固化离子液体均相液液微萃取-高效液相色谱法测定蔬菜中的苯脲类农药残留[J]. 食品科学, 2020, 41(4): 248-255.

萝卜籽油的溶剂法提取工艺及其组成分析

Optimal Extraction Process and Composition Analysis of Radish 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