【摘要】 研究超声波辅助提取猕猴桃籽油的最佳工艺条件,并分析其脂肪酸组成。采用单因素试验和正交试验,探讨了物料粒度、提取溶剂、料液比以及提取温度、提取时间、超声功率等对猕猴桃籽油提取率的影响,并对提取工艺条件进行了优化。结果表明,最佳工艺条件为:以石油醚为提取溶剂,物料粒度40目,料液比1∶10,超声功率360 W,提取温度45℃,提取2次,每次30 m in;在此条件下提取率为31.26%。GC-MS分析表明,猕猴桃籽油主要脂肪酸组成为亚麻酸(65.3%)、油酸(14.5%)、亚油酸(13.3%)、棕榈酸(5.6%)、硬脂酸(1.3%)。更多还原

【Abstract】 The optimum conditions of ultrasound-assisted extraction of kiwi seed oil were studied,and the fatty acid compositions were analysed by GC-MS.By the single factor and orthogonal tests,the factors of affecting the extraction ratio of kiwi seed oil were studied,such as the granularity of raw materials,solvents,solid-liquid ratio,as well as ultrasonic radiation time,temperature,power and so on.The results indicated that the optimum extraction conditions were as follows: petroleum ether as the extraction solvent,the granularity of raw materials 40 meshes,ratio of solid mass to liquid volume 1∶10,ultrasonic power 360 W,temperature 45℃,extracting two times and once 30 min.In these conditions,the extraction ratio of kiwi seed oil was 31.26%.The main fatty acid compositions were linolenic acid(65.3%),oleic acid(14.5%),linoleic acid(13.3%),palmitic acid(5.6%) and stearic acid(1.3%).更多还原