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%、p H 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(4.26%)等不饱和脂肪酸。
With tea seed from huaihua area in hunan province as raw materia, based on single factor ex- periment, 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 re- sults 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.
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第1期20-23,共4页
China Oils and Fats
关键词
超声波辅助酶法
茶叶籽油
脂肪酸
ultrasound- assisted enzymatic extraction
tea seed oil
fatty acid
