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中国精品科技期刊2020
柳慧芳, 郭金英, 江利华, 鹿萌, 蔺怡, 李肖睿, 芮梦华. 超临界CO2萃取藜麦油脂的工艺优化及其脂肪酸成分分析[J]. 食品工业科技, 2018, 39(22): 200-203. DOI: 10.13386/j.issn1002-0306.2018.22.035
引用本文: 柳慧芳, 郭金英, 江利华, 鹿萌, 蔺怡, 李肖睿, 芮梦华. 超临界CO2萃取藜麦油脂的工艺优化及其脂肪酸成分分析[J]. 食品工业科技, 2018, 39(22): 200-203. DOI: 10.13386/j.issn1002-0306.2018.22.035
LIU Hui-fang, GUO Jin-ying, JIANG Li-hua, LU Meng, LIN Yi, LI Xiao-rui, RUI Meng-hua. Optimization of Supercritical CO2 Extraction of Quinoa Oil and Analysis of Its Fatty Acid Components[J]. Science and Technology of Food Industry, 2018, 39(22): 200-203. DOI: 10.13386/j.issn1002-0306.2018.22.035
Citation: LIU Hui-fang, GUO Jin-ying, JIANG Li-hua, LU Meng, LIN Yi, LI Xiao-rui, RUI Meng-hua. Optimization of Supercritical CO2 Extraction of Quinoa Oil and Analysis of Its Fatty Acid Components[J]. Science and Technology of Food Industry, 2018, 39(22): 200-203. DOI: 10.13386/j.issn1002-0306.2018.22.035

超临界CO2萃取藜麦油脂的工艺优化及其脂肪酸成分分析

Optimization of Supercritical CO2 Extraction of Quinoa Oil and Analysis of Its Fatty Acid Components

  • 摘要: 以藜麦为原料,以油脂得率为考察指标,通过单因素实验和正交试验,确定超临界CO2萃取藜麦油的最佳工艺条件,并用气相色谱技术对其成分进行分析。结果表明,藜麦油脂的最佳萃取工艺为:萃取温度50℃,萃取压力30 MPa,萃取时间120 min,在此条件下,藜麦油的萃取率为4.134%,SD为3.86×10-5。从藜麦油中共分离鉴定出26种化合物,其中含量较高的为亚麻酸、亚油酸和油酸,相对百分含量分别为30.96%、21.94%、15.23%。该研究为藜麦的综合开发利用及质量评价提供了理论依据。

     

    Abstract: In this paper,quinoa was used as raw material and oil yield as test index,the optimum technological conditions of extraction of quinoa oil by supercritical CO2 were determined by single factor experiments and orthogonal experiment,and the components were analyzed by gas chromatography(GC). The results showed that the optimum extraction conditions were as follows:extraction temperature 50℃,extraction pressure 30 MPa,extraction time 120 min. Under these conditions,quinoa oil yield was 4.134% and SD was 3.86×10-5. A total of 26 compounds were isolated and identified from quinoa oil,among which linolenic acid,linoleic acid and oleic acid were the highest,with a relative content of them were 30.96%,21.94% and 15.23%,respectively. This study provided theoretical basis for comprehensive development and utilization and quality evaluation of quinoa.

     

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