摘要
以棉仁为原料,采用微波辅助提取法提取棉籽油,通过单因素试验和正交试验,研究了提取剂、微波功率、料液比、提取时间对棉籽得油率的影响,确定了棉籽油的最佳提取条件,并采用气相色谱-质谱法(GC-MS)分析了棉籽油的脂肪酸组成。结果表明,棉籽油提取的最佳条件为:提取剂为正己烷、微波功率500W、料液比1:7、提取时间5min,在该条件下棉籽油得率为32.50%。气相色谱-质谱分析表明,棉籽油含有10种脂肪酸,其中主要含有棕榈酸37.82%、亚油酸44.24%、油酸11.61%,还含有锦葵酸0.30%。
Cottonseed oil was extracted by microwave-assisted method from cottonseed. The effects of extraction solvents, power of microwave, ratio of liquid and time were discussed by single factor and orthogonal experiments, and the optimum parameters were obtained. In addition, the fatty acid components of the cottonseed oil were analyzed by gas chromatography mass spectrometry （GC-MS）. The results indicated that the optimum parameters were as follows： n-hexane as extraction solvent, microwave power 500 W, ratio of solid mass to liquid volume 1：7, extraction time 5 min. Under the optimum conditions the oil yield was 32.50%. 10 fatty acids were identified by GC-MS, the major fatty acids are hexadecanoic acid （37.82%）, linoleic acid （44.24%）, oleic acid （11.61%） and malvalic acid （0.30%）.
出处
《食品科技》
CAS
北大核心
2012年第10期154-157,共4页
Food Science and Technology
