食品工业科技2012，Vol.33Issue(24)：147-149,153,4.
山茱萸籽油提取工艺优化及脂肪酸组成分析
Optimization on the extraction of oil from Comus officinalis seed and analysis of fatty acid composition
摘要
Abstract
Uniform Design was applied to optimize the extraction of Comus officinalis seed oil with ultrasonic extraction. The fatty acid profile of the oil was analyzed by GC. The optimal extraction conditions were 22min, 136W,52℃, 1:29. Under these conditions,the yield of oil was 7.366%. A total of 6 fatty acids were identified in the oil,with a relative content of 99.013% in total fatty acids. Linoleic acid (C18:2,71.190%) was the most predominant fatty acid in theoil, followed by oleic acid (C18:0,18. 594% ), cis- 10- pentadecenoic acid (C15:1,5.377%),stearic acid(2.176%),α-linolenic acid(1.226%) and cis-11-eicosenoate acid(C20:1 0.450%). The experimental results showed that the oil from Comus officinalis were rich in unsaturated fatty acid and had a high nutritional value.关键词
山莱萸籽/均匀设计/脂肪酸/气相色谱Key words
Comus officinalis seed/uniform design/fatty acid/gas chromatography分类
轻工纺织引用本文复制引用
冯自立,张辰露,周建军,吴三桥,秦公伟..山茱萸籽油提取工艺优化及脂肪酸组成分析[J].食品工业科技,2012,33(24):147-149,153,4.基金项目
基金项目：陕西省天麻山茱萸工程技术研究中心项目 （）
陕西省油脂深加工工程枝术研究中心项目（2009ZDGC-03-05）. （）
