| 张蝶，王苗苗，李桂华，等.桂花果实油脂的不同提取方法工艺优化及脂肪酸组成[J].中国油脂,2019,44(3):.[ZHANG Die, WANG Miaomiao, LI Guihua,etc.Optimization of different extraction technologies of Osmanthus fragrans fruit oils and its fatty acid composition[J].China Oils and Fats,2019,44(3):.] |
| 桂花果实油脂的不同提取方法工艺优化及脂肪酸组成 |
| Optimization of different extraction technologies of Osmanthus fragrans fruit oils and its fatty acid composition |
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| DOI： |
| 中文关键词: 桂花 果实油脂 脂肪酸 提取方法 |
| 英文关键词:Osmanthus fragrans fruit oil fatty acid extraction technology |
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| 中文摘要: |
| 对桂花果实油脂的不同提取方法进行工艺优化。以四季桂为原料，采用单因素实验分别考察快速溶剂提取、超声辅助和回流3种不同提取方法的工艺条件对桂花果实油脂得率的影响，并利用正交实验进行工艺条件优化，确定最佳的提取方法及工艺参数。运用最优提取方法和工艺条件比较桂花4个品种果实的油脂得率，确定制备桂花果实油脂的最适品种。采用GC-MS分析最适桂花果实品种的脂肪酸组成。结果表明：不同提取方法下，快速溶剂提取法油脂得率最高，最佳的提取工艺条件为提取时间8 min、提取压力7 MPa、提取温度96?℃，在该条件下，桂花果实的油脂得率为29.8%；桂花4个品种中四季桂品种果实的油脂得率最高；GC-MS分析显示，四季桂果实油脂的脂肪酸组成主要为油酸（43.16%）、亚油酸（38.02%）、顺-10-十五碳烯酸（12.34%）、硬脂酸（3.32%）。 |
| 英文摘要: |
| The different extraction technologies of Osmanthus fragrans (OF) fruit oils were optimized. With OF var. Semperflorens as raw material, the effects of process conditions of three extraction methods (accelerated solvent extraction, ultrasound-assisted extraction and reflux extraction) on the yield of OF fruit oil were studied by single factor experiment, and the process conditions were optimized by orthogonal experiment to determine the optimal extraction technology for OF fruit oil. Moreover, four varieties of OF fruit oils were extracted by the optimal extraction technology,and the oil yields were compared to optimize the suitable variety for OF fruit oil. And the fatty acid composition of suitable variety of OF fruit oil was further analyzed by GC-MS. The results showed that the highest oil yield was obtained by accelerated solvent extraction, and the optimal extraction conditions were obtained as follows: extraction time 8 min, extraction pressure 7 MPa and extraction temperature 96?℃. Under these conditions,the oil yield of OF var. Semperflorens fruit was the highest,reaching 29.8%. GC-MS analysis showed that the main fatty acids in OF var. Semperflorens fruit were oleic acid (43.16%), linoleic acid (38.02%), cis-10-pentadecenoic acid (12.34%) and stearic acid (3.32%). |
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