微波法辅助提取碱蓬籽油的工艺研究

金丽珠; 许伟; 邵荣; 朱跃钊; 廖传华

doi:10.13386/j.issn1002-0306.2016.05.037

微波法辅助提取碱蓬籽油的工艺研究

金丽珠^1,2,3,
许伟^2,3,
邵荣^2,3,
朱跃钊¹,
廖传华¹

1. 南京工业大学机械与动力工程学院
2. 盐城工学院海洋与生物工程学院
3. 江苏省海洋滩涂生物化学与生物技术重点建设实验室

基金项目:

国家海洋局公益性行业科研专项(201505023)；江苏省产学研前瞻性联合研究项目(BY2015057-29)；盐城市农业科技创新专项引导资金项目(YK2014001)；盐城市农业指导性项目(YKN2014004)；江苏省大学生创新项目(201510305031Y)；

详细信息

作者简介:
金丽珠(1991-),女,硕士研究生,主要从事油脂提取与应用领域的研究工作,E-mail:jlz910408@163.com。;

廖传华(1972-),男,博士,教授,主要从事天然产物有效成分的高效提取及应用领域的研究与开发,E-mail:Lch@njtech.edu.cn。;

中图分类号: TS225
计量
- 文章访问数: 074
- HTML全文浏览量: 02
- PDF下载量: 0204
出版历程
- 收稿日期: 2015-07-12

Study on the process of microwave- assisted extraction of Suaeda salsa seed oil

School of Mechanical and Power Engineering,Nanjing Tech University
School of Marine and Biology Engineering,Yancheng Institute of Technology
Jiangsu Key Laboratory of Biochemistry and Biotechnology of Marine Wetland

摘要

摘要: 以碱蓬籽粉末为原料,石油醚（60⁹0℃）为提取剂,采用微波法辅助提取碱蓬籽油。在单因素实验的基础上,采用响应面法优化了碱蓬籽油的提取工艺。应用气相色谱-质谱联用仪（GC-MS）分析了碱蓬籽油脂肪酸组成及相对含量,测定了其酸值、碘值、皂化值及过氧化值。研究结果表明,提取碱蓬籽油的最佳工艺参数为:微波功率268 W、提取时间12 min、液料比33∶1（m L/g）。在最优工艺条件下,碱蓬籽的出油率为19.79%±0.29%。碱蓬籽油中不饱和脂肪酸含量丰富,其中亚油酸含量达71.04%,油酸含量达13.86%,表明碱蓬籽油具有较高的营养价值。各理化指标的检测结果为:酸值1.90 mg KOH/g,碘值149.9 g I/100 g,皂化值192.1 mg KOH/g,过氧化值2.55 mmol/kg,均符合食用植物油标准,表明碱蓬籽油可用于开发高级保健食用油。研究结果为碱蓬的深度开发利用奠定了基础。
- 微波辅助提取 /
- 碱蓬籽油 /
- 脂肪酸 /
- 响应面法 /
- 理化性质
Abstract: The Suaeda salsa seed oil was extracted from Suaeda salsa powder by microwave- assisted extraction using petroleum ether( 60 ~ 90 ℃) as the extraction solvent. The extraction process of Suaeda salsa seed oil was optimized with the response surface method based on the single factor experiments.The composition and relative content of fatty acid were analyzed by the gas chromatography- mass spectrometry( GC- MS). Then,the acid value,iodine value,saponification value and peroxide value were measured by the national standards.The optimal extraction conditions were as follows: 268 W of microwave power,12 min of extraction duration and 33∶ 1( m L / g) of solvent / solid ratio. Under the optimized conditions,the yield of Suaeda salsa seed oil was 19.79% ± 0.29%. The major fatty acids were unsaturated fatty acids,such as linoleic acid( 71.04%) and oleic acid( 13.86%),which showed high nutritional value of the Suaeda salsa seed oil.The results of the physico- chemical properties were as follows: 1.90 mg KOH / g of acid value,149.9 g I /100 g of iodine value,192.1 mg KOH / g of saponification value and2.55 mmol / kg of peroxide value,all these were in line with the standard of edible vegetable oil. It proved that the Suaeda salsa seed oil could be used to develop the health edible oil. The results would lay the foundation for the development and utilization of Suaeda salsa.
- microwave-assisted extraction /
- Suaeda salsa seed oil /
- fatty acids /
- response surface method /
- physico chemical properties

HTML全文

参考文献(33)

[1]	张学杰,樊守金,李法曾.中国碱蓬资源的开发利用研究状况[J].中国野生植物资源,2003,22(2):1-3.
[2]	周东生,王奇志,王鸣,等.盐地碱蓬化学成分及其开发利用的研究进展[J].中国野生植物资源,2011,30(1):6-9.
[3]	Weber D J,Ansari R,Gul B,et al.Potential of halophytes as source of edible oil[J].Journal of Arid Environments,2007,68(2):315-321.
[4]	Xu B,Zhang M,Xing C,et al.Composition,characterisation and analysis of seed oil of Suaeda salsa L[J].International Journal of Food Science&Technology,2013,48(4):879-885.
[5]	邵秋玲,李玉娟.盐地碱蓬开发前景广阔[J].植物杂志,1998,3(12):255-268.
[6]	Qi C H,Chen M,Song J,et al.Increase in aquaporin activity is involved in leaf succulence of the euhalophyte Suaeda salsa,under salinity[J].Plant science,2009,176(2):200-205.
[7]	Song J,Fan H,Zhao Y,et al.Effect of salinity on germination,seedling emergence,seedling growth and ion accumulation of a euhalophyte Suaeda salsa in an intertidal zone and on saline inland[J].Aquatic Botany,2008,88(4):331-337.
[8]	衣丹,刘发义,臧家业,等.响应面法优化碱蓬叶蛋白提取工艺研究[J].食品工业,2011,(10):52-54.
[9]	许杰.微波辅助法提取盐地碱蓬红色素的工艺条件优化[J].湖北农业科学,2011,50(9):1870-1873.
[10]	黄晓昆,黄晓冬,卞美君.南方碱蓬叶黄酮类化合物含量及其体外抗氧化活性研究[J].安徽农业科学,2010,38(3):1432-1434.
[11]	王昭晶.碱蓬水溶性多糖SPB的分离纯化以及活性的初步研究[J].食品科技,2010,35(9):236-238.
[12]	高雪,王倩,李珂,等.高效液相色谱法优化盐地碱蓬甜菜红素提取工艺研究[J].食品工业科技,2011,32(3):259-261.
[13]	王新红,王京平,朱玮.滩涂植物碱蓬籽中总酚的提取工艺优化[J].食品工业科技,2014,35(21):207-210.
[14]	张爱军,沈继红,石书河.碱蓬籽油萃取和精炼中试研究[J].中国油脂,2005,30(1):57-58.
[15]	牟书勇,程争鸣,包群,等.GC/MS法分析囊果碱蓬种子油中脂肪酸组成[J].干旱区研究,2006,23(3):475-477.
[16]	李洪山,范艳霞.盐地碱蓬籽油的提取及特性分析[J].中国油脂,2010,35(1):74-76.
[17]	柳仁民,张坤.碱蓬籽油的超临界CO2流体萃取及其GC/MS分析[J].中国油脂,2003,28(2):42-45.
[18]	陈然然,邵荣,杨剑,等.碱蓬籽油脂的超临界CO2提取工艺优化[J].化学工程师,2015,29(1):61-64.
[19]	Chemat S,At-Amar H,Lagha A,et al.Microwave-assisted extraction kinetics of terpenes from caraway seeds[J].Chemical Engineering and Processing:Process Intensification,2005,44(12):1320-1326.
[20]	马晓燕.枸杞籽油的超临界萃取及其微胶囊化技术的研究[D].济南:齐鲁工业大学,2014.
[21]	吴国琛,许丹丹.微波萃取火龙果种籽油脂工艺的研究[J].食品科技,2010,35(11):235-237.
[22]	陆雅丽,王明力,闫岩,等.微波辅助提取薏苡仁油的工艺优化[J].食品与机械,2014,30(3):198-200.
[23]	Xu W,Ge X D,Yan X H,et al.Optimization of methyl ricinoleate synthesis with ionic liquids as catalysts using the response surface methodology[J].Chemical Engineering Journal,2015,275:63-70.
[24]	GB/T 5530-2005,动植物油脂酸值和酸度测定[S].北京:中国标准出版社,2005.
[25]	GB/T 5532-2008,植物油脂碘值的测定[S].北京:中国标准出版社,2008.
[26]	GB/T 5534-2008,动植物油脂皂化值的测定[S].北京:中国标准出版社,2008.
[27]	GB/T 5538-2005,动物油脂过氧化值测定[S].北京:中国标准出版社,2005.
[28]	张雯雯,张弘,郑华,等.余甘子核仁油的微波辅助萃取工艺优化及脂肪酸组成分析[J].食品科学,2013,34(20):13-18.
[29]	Zhang W G,Jin G M.Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics[J].International Journal of Food Science&Technology,2011,46(12):2544-2549.
[30]	Pinelo M,Rubilar M,Jerez M,et al.Effect of solvent,temperature,and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace[J].Journal of Agricultural and Food Chemistry,2005,53(6):2111-2117.
[31]	彭丹,何向楠,鲁玉杰.微波辅助提取西瓜子油工艺的研究[J].河南工业大学学报(自然科学版),2014,35(1):37-40.
[32]	Zhao S,Kwok K C,Liang H.Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri[J].Separation and Purification Technology,2007,55(3):307-312.
[33]	Goula A M.Ultrasound-assisted extraction of pomegranate seed oil-Kinetic modeling[J].Journal of Food Engineering,2013,117(4):492-498.