食品科学2012，Vol.33Issue(12)：259-263,5.
辣椒籽脂肪的快速提取与脂肪酸分析
Fast Extraction of Fat and Fatty Acid Analysis of Hot Pepper Seeds
摘要
Abstract
A method for fast fat extraction from hot pepper seeds was proposed based on ultrasonic-assisted Soxhlet extraction. The effects of seed particle size, ultrasonic power, ultrasonic treatment time, and extraction temperature on extraction rate were explored. Using one-factor-at-a-time and orthogonal array design methods, the optimal extraction conditions were determined to be particle size of 80 mesh, ultrasonic power of 70 W, ultrasonic treatment time of 30 min and extraction temperature of 25 ~C. The extraction rate of fat from 19 hot pepper varieties was in the range of 13.37% -- 28.81% with an average of 18.92% under the optimal extraction conditions. The main fatty acids in hot pepper seeds were linoleic acid, palmitic acid, oleic acid, stearic acid, linolenic acid, behenic acid, arachidic acid and myristic acid as determined by GC-MS analysis. Differences in fatty acid composition and content were observed among 19 hot pepper varieties.关键词
辣椒籽/超声波/快速提取/脂肪酸Key words
hot pepper seed/ultrasonic/fast extraction/fatty acid分类
农业科技引用本文复制引用
于彩云,王述彬,刘金兵,潘宝贵,刁卫平,戈伟..辣椒籽脂肪的快速提取与脂肪酸分析[J].食品科学,2012,33(12):259-263,5.基金项目
江苏省科技支撑计划项目（BE2009309）~国家公益性行业（农业）科研专项 （）
江苏省科技基础设施建设计划项目 （）
