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| 超声波辅助酶法提取茶叶籽油及其脂肪酸组成分析 |
| Ultrasound-assisted enzymatic extraction and fatty acid composition of tea seed oil |
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| DOI： |
| 中文关键词: 超声波辅助酶法 茶叶籽油 脂肪酸 |
| 英文关键词:ultrasound-assisted enzymatic extraction tea seed oil fatty acid |
| 基金项目: |
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| 中文摘要: |
| 以湖南怀化地区茶叶籽为原料，在单因素试验的基础上，通过正交试验优化超声波辅助酶法提取茶叶籽油的工艺条件，并采用气相色谱-质谱联用分析茶叶籽油的脂肪酸组成。结果表明：超声波辅助酶法提取茶叶籽油最佳工艺条件为料液比1∶?5、植物提取复合酶添加量0.6%、pH 5.8、超声酶解温度55?℃、超声酶解时间90 min、超声功率300 W，在此条件下，茶叶籽出油率为（52.61±0.11）%；茶叶籽油中共鉴定出17种脂肪酸，主要含油酸（47.67%）、亚油酸（24.32%）、亚麻酸（426%）等不饱和脂肪酸。 |
| 英文摘要: |
| With tea seed from huaihua area in hunan province as raw material, based on single factor experiment, the process of ultrasound-assisted enzymatic extraction of oil from tea seeds were optimized by orthogonal experiment, and the fatty acid composition of tea seed oil was analyzed by GC-MS. The results showed that the optimal process conditions of ultrasound-assisted enzymatic extraction of tea seed oil were obtained as follows: ratio of material to liquid 1∶?5, dosage of enzyme 0.6%, pH 5.8, ultrasonic hydrolysis temperature 55?℃, ultrasonic hydrolysis time 90 min and ultrasonic power 300 W. Under the optimal conditions, the yield of tea seed oil was (52.61±0.11%). 17 fatty acids were identified from the extracted tea seed oil by GC-MS, and unsaturated fatty acids, such as oleic acid(47.67%), linoleic acid(24.32%) and linolenic acid(4.26%) were the main fatty acids. |
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