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采用超声波辅助提取生菜仔油,在一定功率和频率的超声波作用下考察了不同提取温度、物料比、提取时间对生菜籽油出油率的影响。通过正交试验得出最佳提取工艺条件为:提取温度为40℃,物料比为1:6(g/mL),提取时间为35min,提取率是17.86%。用氢氧化钾-甲醇法酯化后,以气相色谱-质谱联用仪进行了分析。分离鉴定出主要脂肪酸,并对其主要成分进行了鉴定,结果表明:生菜仔中主要化学成分及含量为:(Z,Z)-9,12-十八碳二烯酸(85.7%),十六烷酸(7.63%),十八碳烷酸(2.82%),二十碳烷酸(1.06)等。
Ultrasonic assisted extraction of lettuce oil, under certain power and frequency of ultrasound under different extraction temperature, material ratio, extraction time on the impact of the oil yield of lettuce seed oil. The optimum extraction conditions were as follows: the extraction temperature was 40 ℃, the material ratio was 1: 6 (g / mL), the extraction time was 35min, the extraction rate was 17.86%. After esterification with potassium hydroxide-methanol method, it was analyzed by gas chromatography-mass spectrometry. The main fatty acids were isolated and identified, and the main components were identified. The results showed that the main chemical components and contents of the lettuce were (Z, Z) -9,12-octadecadienoic acid (85.7%), Hexanoic acid (7.63%), stearic acid (2.82%), eicosanoic acid (1.06) and the like.