| 周昊，王成章，叶建中，陈虹霞，陶 冉，戴明明.亚临界萃取白果油的工艺条件研究[J].中国油脂,2017,42(03):.[ZHOU Hao, WANG Chengzhang, YE Jianzhong, CHEN Hongxia, TAO Ran, DAI Mingming.Subcritical extraction of ginkgo seed oil[J].China Oils and Fats,2017,42(03):.] |
| 亚临界萃取白果油的工艺条件研究 |
| Subcritical extraction of ginkgo seed oil |
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| DOI： |
| 中文关键词: 白果油 亚临界萃取 理化指标 脂肪酸组成 |
| 英文关键词:ginkgo seed oil subcritical extraction physicochemical index fatty acid composition |
| 基金项目: |
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| 摘要点击次数: 859 |
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| 中文摘要: |
| 以白果粉为原料、丁烷为亚临界萃取溶剂、白果出油率为评价指标，分别采用单因素试验和正交试验优化亚临界萃取白果油的工艺条件。结果表明: 亚临界萃取白果油的最佳工艺条件为萃取压力 0.5 MPa、萃取温度 40?℃、每次萃取时间 60 min、萃取次数 3 次、料液比1∶?6，在此条件下白果出油率为 96.16%。亚临界萃取的白果油理化性质测定结果表明，其相对密度为0.922 5，折光指数为(20?℃)1.473 7，酸值(KOH)为1.95 mg/g，碘值(I)为156.62 g/100 g，过氧化值为 1.46 mmol/kg，皂化值(KOH)为181.19 mg/g。利用气相色谱-质谱分析白果油的脂肪酸组成，共鉴定出 6种脂肪酸，主要是油酸（30.25%）、亚油酸（50.04%）、棕榈酸（8.28%）、5，12-十八碳二烯酸(2.34%)、9-十六碳烯酸（4.41%）和5，11，14-二十碳三烯酸（4.67%），其中不饱和脂肪酸占91.71%。 |
| 英文摘要: |
| With ginkgo seed as raw material, subcritical butane as extraction solvent and oil yield of ginkgo seed as evaluation index, the subcritical extraction technology of ginkgo seed oil was optimized by single factor experiment and orthogonal experiment. The results showed that the optimal subcritical extraction conditions of ginkgo seed oil were obtained as follows: extraction pressure 0.5 MPa, extraction temperature 40?℃, extraction time 60 min, ratio of material to liquid 1∶?6 and extraction times three. Under these conditions, the oil yield of ginkgo seed was 96.16%.The detection results of physicochemical properties of ginkgo seed oil indicated that the relative density, refractive index(20?℃), acid value, iodine value, peroxide value, and saponication value were 0.922 5, 1.473 7, 1.95 mgKOH/g, 156.62 gI/100 g, 1.46 mmol/kg and 181.19 mgKOH/g, respectively. The fatty acid composition of ginkgo seed oil was analyzed by GC-MS and six kinds of fatty acids were identified as oleic acid (30.25%), linoleic acid (50.04%), palmitic acid (8.28%), 5, 12-octadecadienoic acid(2.34%), 9-hexadecenoic acid（4.41%）and 5, 11, 14-eicosatrienoic acid (4.67%), in which the content of unsaturated fatty acids was 91.71%. |
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