超声波辅助提取南瓜籽油及其脂肪酸组成研究-食品科学.PDF

※工艺技术 食品科学 2010, Vol. 31, No. 24 107 范三红，原 超，刘艳荣，冯雨薇，毛强强 ( 山西大学生命科学学院，山西 太原 030006) 采用超声波辅助提取南瓜籽油，并用单因素试验和正交试验筛选最佳提取条件。结果表明：超声波辅助 提取南瓜籽油的最佳工艺条件为料液比 1:8(g/mL)、超声时间20min 、超声功率90W 、超声温度30 ℃，在此条件下 油脂提取率高达 94.22% ，各因素对提取率的影响依次为料液比、超声时间、超声功率和超声温度。气相色谱分 析南瓜籽油表明，南瓜籽油中主要含有 5 种脂肪酸，分别是棕榈酸、油酸、硬脂酸、亚油酸和亚麻酸。 南瓜籽油；超声波；脂肪酸；气相色谱 Ultrasound-assisted Extraction and Fatty Acid Compositions of Pumpkin Seed Oil FAN San-hong ，YUAN Chao ，LIU Yan-rong ，FENG Yu-wei ，MAO Qiang-qiang (College of Life Science, Shanxi University, Taiyuan 030006, China) Abstract ：Pumpkin seed oil was extracted by ultrasound method. The optimal ultrasound-assisted extraction processing conditions were explored by single-factor and orthogonal experiments. Results indicated that the optimal extraction processing parameters were material-liquid ratio of 1:8 (g/mL), extraction time of 20 min, ultrasonic power of 90 W and extraction temperature of 30 ℃. Under these optimal extraction conditions, the extraction rate of pumpkin seed oil was up to 94.22%. The factor order for influencing extraction rate of pumpkin seed oil from strong to weak was material-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature. The analysis of gas chromatography revealed that pumpkin oil mainly contained palmitic, oleic, stearic, linoleic and linolenic acids. Key words ：pumpkin seeds oil ；ultrasound-assisted extraction ；fatty acid ；gas chromatography(GC) 中图分类号：TS225.1 文献标识码：A 文章编号：1002-6630(2010)24-0107-04 南瓜籽是成熟南瓜的种子，南瓜籽中含有丰富的脂 1.1 材料与试剂 肪酸[ 1 ] [ 2 ] [ 3 ] [ 4 ] [ 5 ] 、氨基酸 、类脂 、维生素 、矿物质 等。 籽用南瓜品种 X-10 山西省晋黎来种业公司。 南瓜籽中油脂含量丰富(35%～50%)，其中含有约43.32%