摘要
采用溶剂法提取蒙古扁桃油,筛选最佳提取溶剂和最佳提取工艺,并利用气相色谱-质谱法(GC-MS)对蒙古扁桃油进行分析,用峰面积归一化法确定各组分的相对含量。在单因素试验的基础上,采用正交试验方法对影响蒙古扁桃油提取率的关键因素提取因素时间、料液比和提取温度进行了优化研究。同时对蒙古扁桃油进行甲酯化,用GC-MS对挥发油中含有的脂肪酸进行分析,分离鉴定出11种脂肪酸。结果表明:最优工艺是以石油醚作为溶剂,料液比1∶9(g/mL),提取温度75℃,提取时间4 h,提取次数为2次,提取率高达90.75%。GC/MS分析表明:蒙古扁桃油以亚油酸(47.11%)、油酸(23.81%)、棕榈酸(21.37%)、棕榈油酸(2.37%)、8,11-十八二烯酸(1.65%)、花生烯酸(1.25%)为主。
To research the optimal solvent and process of the extraction of Amygdalus mongolica oil by solvent method,then GC-MS was used to analysis of oil,and peak area normalization method was used to determine the relative content of the component. The effect of three variables（time,solid-liquid ratio,temperature） were studied though single factor test. The orthogonal design was taken to study the effect of factors on the oil extraction rate.Moreover,the oil was methoxy-carbonylated by carbinol and analyed by GC-MS,and eleven fatty acids were identified.The results showed that the optimum technology parameters were extracting with the materialliquid ratio of 1∶9（g/mL） at 75℃for 4 h and two times,petroleum ether as solvent,under these conditions, the extraction ratio of Amygdalus mongolica oil was 90.75%;the main compositions of the Amygdalus mongolica oil were linoleic acid（47.11%）,oleic acids（23.81%）,palmitic acid（21.37%）,palmitoleic acid（2.37%）,8,11-octadecadienoic acid（1.65%）,peanut acid（1.25%）.
出处
《食品研究与开发》
CAS
北大核心
2016年第23期34-37,共4页
Food Research and Development
基金
国家自然科学基金项目(81102760)
内蒙古自治区高等学校青年科技英才支持计划项目(NJYT-15-B01)
内蒙古自然科学基金项目(2015MS0808)
