食品科学2017，Vol.38Issue(22)：263-268,6.DOI:10.7506/spkx1002-6630-201722039
微波辅助提取林蛙卵油的工艺优化及脂肪酸组成分析
Optimization of Microwave-Assisted Extraction and Fatty Acid Composition of Rana chensinensis Egg Oil
摘要
Abstract
The microwave-assisted extraction of oil from Rana chensinensis eggs using anhydrous ethanol as the extraction solvent was optimized by one-factor-at-a-time method and response surface methodology.With this aim,we investigated the effect of solid-to-solvent ratio,soaking time and microwave power on the oil yield.The results obtained from the study showed that the optimized conditions were as follows:solid-to-solvent ratio,1∶9.82 (g/mL);soaking time,3.33 h;microwave irradiation time,30 min;and microwave power,600 W.Under these conditions,the oil yield could reach (20 ± 0.67)％,which was higher than that obtained by other extraction methods.By gas chromatography-mass spectrometry (GC-MS),27 fatty acids in the extracted oil were detected.Unsaturated fatty acids accounted for 54.98％ of the total fatty acids in the oil,with 9-octadecadienoic acid,cis-11,14-eicosadienoic acid,7,11,14-eicosatrienoate,8,11,14,17-eicosatetraenoate,9,12,15-octadecatrienoic acid,9-hexadecenoic acid and 7,10,13,16,19-docosapentaenoate being predominant.关键词
林蛙卵油/微波辅助/提取率/响应面分析/脂肪酸含量Key words
Rana chensinensis egg oil/microwave-assisted extraction/extraction yield/response surface methodology/fatty acid composition分类
轻工纺织引用本文复制引用
赵超,叶海青,侯萍萍,杨扬,周欣慧,钟姝凝,张铁华..微波辅助提取林蛙卵油的工艺优化及脂肪酸组成分析[J].食品科学,2017,38(22):263-268,6.基金项目
吉林省科技学技术厅成果转化项目(20130727074YY) （20130727074YY）
