文献类型：期刊文献

中文题名：竹柏果油提取工艺优化及理化特性分析

英文题名：Extraction of Podocarpus nagi nut oil and analysis of their physicochemical properties

作者：吕露露[1];杨崇文[1];李承勇[1,2];孙省利[1,2];闫协民[2];苏添添[2];冯彦婷[2]

机构：[1]广东海洋大学化学与环境学院,广东湛江524088;[2]湛江市海岸带生态工程技术研究开发中心,广东湛江524088

年份：2018

卷号：34

期号：5

起止页码：142

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2017、CSCD2017_2018、北大核心、CSCD

基金：国家自然科学基金(编号:21405024)

语种：中文

中文关键词：超声波;竹柏果;脂肪酸组成;理化特性

外文关键词：ultrasonic;Podocarpus nagi;fatty acid composition;physical and chemical properties

中文摘要：以竹柏果仁为原料,采用单因素与响应面试验相结合的方法对超声波辅助索氏提取法提取竹柏果仁油的工艺进行优化,并考察其理化性质与脂肪酸组成。结果表明,竹柏果油最适提取工艺条件为:以正己烷为提取溶剂,提取温度75℃,料液比140(g/mL),提取时间150min。该条件下,竹柏果仁油提取率为29.32%。经GC-MS定性、定量分析可知,竹柏果油中共检出9种脂肪酸,其中不饱和脂肪酸含量达95.81%,多不饱和脂肪酸总量(76.27%)显著高于单不饱和脂肪酸(19.54%);其中亚油酸含量最高,并富含油酸、二十碳二烯酸和二十碳三烯酸。

外文摘要：In order to further develop the resources of Podocarpus Nagi,the technology of ultrasonic assisted soxhlet extraction for the extraction of Podocarpus nagi was optimized by single factor and response surface tests.The physicochemical properties and fatty acid composition were analyzed.The results showed that the optimum extraction conditions were as follows：the extraction temperature75 ℃,the solid-liquid ratio 140（g/mL）,the extraction time150 min and extraction solvent n-hexane.Under this condition,the yield of bamboo nut oil was 29.32%.The analysis via GC-MS method showed that nine kinds of fatty acids were detected in the bamboo nut oil,including 95.81% unsaturated fatty acids and 76.27% polyunsaturated fatty acids,which were significantly higher than monounsaturated fatty acids（19.54%）,of which linoleic acid content was the highest and was rich in oleic acid, eicosadienoic acid and eicosatrienoic acid.