关键词：
小米糠油;超声提取;工艺;正交试验;气相色谱-质谱
摘 要：
以小米糠为原料,利用超声波辅助提取小米糠油,通过单因素及正交试验,研究提取溶剂、料液比、提取温度、提取时间、提取次数、超声频率和超声功率对出油率的影响,确定超声波辅助提取小米糠油的最佳工艺条件,并用气相色谱-质谱(GC-MS)分析小米糠油的脂肪酸组成。结果表明:最佳提取工艺参数为热水饱和的正丁醇为提取溶剂、超声频率40kHz、超声功率300W、料液比1:10(g/mL)、提取温度60℃、提取时间20min、提取次数2次,在此工艺条件下小米糠油的提取率为87.68%。GC-MS分析显示,小米糠油的主要成分是棕榈酸13.08%、亚油酸56.73%、油酸19.78%、硬脂酸5.41%,另外还含有0.80%β-谷甾醇,说明小米糠油是一种营养保健的高级食用油脂。
译 名：
Optimization of Ultrasonic-Assisted Extraction of Millet Bran Oil and GC-MS Analysis of Its Fatty Acid Composition
作 者：
CHEN Han-hui;GU Nie;LU Zhao-xin;ZHAO Hai-zhen;College of Food Science and Technology,Nanjing Agricultural University;
关键词：
millet bran oil;;ultrasonic-assisted extraction;;process;;orthogonal array design;;gas chromatography-mass spectrometry
摘 要：
Ultrasonic-assisted extraction was used to extract essential oil from millet bran.The effects of extraction solvents,solid-to-liquid ratio,extraction temperature and repeated extraction cycles and extraction duration,ultrasonic frequency and ultrasonic power on the yield of millet bran oil were investigated by using one-factor-at-a-time and orthogonal array designs.The results showed that the optimal extraction conditions were determined as follows:n-butyl alcohol as extraction solvent,solid-to-liquid ratio of 1:10(g/mL),two repeated cycles of extraction at 60 ℃ for 20 min,ultrasonic frequency of 40 kHz and ultrasonic power of 300 W.Under these conditions,the yield of millet bran oil was 87.68%.The major fatty acids of millet bran oil were 13.08% hexadecanoic acid,56.73% 9,12-octadecadienoic acid,19.78% 9-octadecenoic acid,and 5.41% octadecanoic acid,as demonstrated by GC-MS analysis.Additionally,0.8% β-sitosterol was also detected.These results indicate that the millet bran oil is a healthy and nutritional cooking oil.
