槟榔籽油提取工艺优化与脂肪酸成分分析.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 24 21 1 2 1 1 , 张伟敏 ，魏 静 ，朱晓芳 ，张海德 * (1. 海南大学食品学院，海南 海口 570228 ；2. 海南省产品质量监督检验所，海南 海口 570203) 目的：优化槟榔籽油的提取工艺，并分析槟榔籽油的成分。方法：采用传统溶剂法萃取槟榔籽油，对 其工艺条件进行优化，并用气相色谱 - 质谱法(gas chromatography-mass spectrometry ，GC-MS)对槟榔籽油所含的 脂肪酸种类及含量进行测定。结果：槟榔籽油的最佳提取工艺条件为提取温度 80℃、液料比24:1 、提取时间 11h， 在此条件下油脂提取率可达 12.84%。利用GC-MS 鉴定出 10 个组分，占槟榔籽油脂肪酸总量的 99.99% ，主要含肉 豆蔻酸(30.78%) 、棕榈酸(19.23%) 、油酸(26.86%)和亚油酸(19.56%) 。结论：槟榔籽油中饱和脂肪酸达到 51.18%， 不饱和脂肪酸达到 48.81% ，其中多不饱和脂肪酸占总脂肪酸的20.10% 。 槟榔籽油；提取工艺；气相色谱 - 质谱法(GC-MS) ；脂肪酸 Optimal Extraction and Fatty Acid Analysis of Seed Oil from Areca catechu L 1 2 1 1, ZHANG Wei-min ，WEI Jing ，ZHU Xiao-fang ，ZHANG Hai-de * (1. College of Food Science, Hainan University, Haikou 570228, China ； 2. Hainan Provincial Products Quality Supervision and Inspection Institute, Haikou 570203, China) Abstract ：One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of seed oil from Areca catechu by the traditional solvent method. The optimal extraction conditions were found to be: extraction at 80 ℃ for 11 h with n-hexane at a 24:1 ratio of material to liquid. Under these conditions, the extraction rate of seed oil from Areca catechu was 12.84%. Ten fatty acids were identified by GC-MS in the extracted oil, altogether accounting for 99.99% of the total fatty acids. The major fatty acids were myristic acid (30.78%), palmitic acid (19.23%), oleic acid (26.86%) and linoleic acid (19.56%). These results indicate that the seed oil contains 51.