摘要
分别采用超临界ＣＯ２萃取技术和传统溶剂法从番茄籽中萃取脂肪油，经过甲酯化处理后，用气相色谱法分析出亚油酸等５种脂肪酸占总脂肪酸的９８．５％．同时对油的其它理化指标进行了测定。对测定结果进行了比较分析，说明超临界ＣＯ２萃取所得番茄籽油品质更好。并对番茄籽油的营养学机理作了讨论。
Tomato seed oil was extracted by either traditional method with solvent or supercritical fluid CO 2 extraction(SFE). GC analysis showed there were five fatty acids including oleinic acid in tomato seed oil, composing 95% of total fatty acids. The results suggested that tomato seed oil extracted by SFE was better than that by traditional method.
关键词
番茄籽油
萃取
溶剂萃取
脂肪酸
超临界二氧化碳
tomato seed oil
supercritical fluid CO 2 extraction
solvent extraction
fatty acids
GC analysis
