食品与发酵工业2018，Vol.44Issue(3)：159-164,6.DOI:10.13995/j.cnki.11-1802/ts.015178
超声波辅助提取牡丹籽毛油的工艺优化及脂肪酸组成分析
Optimization of ultrasonic-assisted extraction of peony seed oil and its fatty acid composition
摘要
Abstract
Peony seed were extracted by ultrasonic-assisted extraction to produce peony seed oil.The influence of extraction reagent,time,temperature,ultrasound power and liquid-solid ratio on the peony seed oil extraction rate were studied by single factor and orthogonal test.The optimum process conditions of ultrasonic-assisted extraction of peony seed oil was obtained and the composition of peony seed oil fatty acid was analyzed by Gas chromatography.The results showed that the best extraction conditions of ultrasonic-assisted extraction of peony seed oil were:extraction reagent N-hexnane,extraction time 50min,extraction temperature 50 C,ultrasound power 140W,and liquid-solid ratio 1∶15 (g∶ mL).Under the above conditions,the peony seed oil extraction yield was (26.11 ± 0.01)％.Gas chromatography analysis showed that the main composition of peony seed oil is palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid.Unsaturated fatty acid content was as high as (92.35 ±0.51) ％,linoleic acid and linolenic acid content were (28.80±0.24) ％ and (41.13 ±0.09)％,respectively.Peony seed oil is a high nutritional edible oils.关键词
牡丹籽油/超声波/提取/脂肪酸Key words
peony seed oil/ultrasonic/extraction/fatty acid引用本文复制引用
洪晴悦,张玉..超声波辅助提取牡丹籽毛油的工艺优化及脂肪酸组成分析[J].食品与发酵工业,2018,44(3):159-164,6.基金项目
重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80049) （cstc2017shms-xdny80049）
重庆市重庆市教学改革项目(153024) （153024）
西南大学科普创新项目(果品贮藏安全科普进乡村) （果品贮藏安全科普进乡村）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
公益性农业专项:全果柑桔最少加工关键技术研究和示范(201303076-07) （201303076-07）
