Position: Home > Articles > Optimization of extraction with the solvent method and physicochemical properties of pitaya seed oil
Science and Technology of Food Industry
2013,34
(15)
184-189
溶剂法提取火龙果籽油工艺优化及其理化性质
作 者：
邓楚津;刘书成;陶柳清;吴晓萍
单 位：
广东海洋大学食品科技学院
关键词：
火龙果籽油;提取;工艺优化;理化性质;脂肪酸
摘 要：
以火龙果籽(H.polyrhizus)为原料,采用索氏抽提法提取火龙果籽油,通过单因素实验研究了抽提溶剂、干燥时间、液料比、抽提温度、抽提时间等因素对油脂提取率的影响,响应面优化实验确定了溶剂抽提火龙果籽油的最佳工艺条件,并分析了火龙果籽油的理化性质及其脂肪酸组成。结果表明,石油醚抽提法提取火龙果籽油的最佳条件为:液料比7∶1(mL∶g),抽提温度78℃,抽提时间3h,在此条件下油脂提取率31.47%;火龙果籽油的酸值、过氧化值等指标达到食用油脂的国家标准;GC-MS分析结果表明火龙果籽油中含8种脂肪酸,主要为亚油酸(47.98%)、油酸(28.13%)、棕榈酸(16.77%)、硬脂酸(5.02%);通过面积归一化法计算可知其不饱和脂肪酸占油脂总量的77.58%,因而是一种具有较高的开发潜力的营养油脂。
译 名：
Optimization of extraction with the solvent method and physicochemical properties of pitaya seed oil
作 者：
DENG Chu-jin,LIU Shu-cheng,TAO Liu-qing,WU Xiao-ping * ( College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
关键词：
pitaya seed oil; extraction; technical optimization; physicochemical property; fatty acid
摘 要：
The Soxhlet extraction method was utilized to extract the oil from pitaya seed( H.polyrhizus) .Single-factor tests were applied to study the effects of extraction solvent,drying time,solvent /material ratio,extraction temperature and time on the yield of pitaya seed oil.Then,response surface methodology( RSM) was conducted to ascertain the optimum conditions for oil extraction. The physicochemical properties and fatty acid composition of the oil were analyzed. Results indicated that the optimal parameters of extraction were using petroleum ether as solvent,solvent /material ratio 7 ∶ 1 ( mL∶ g ) ,extraction temperature 78℃,and time 3h. Under these conditions,the extraction yield was high up 31.47% ( v /w) .The acid value and peroxide value of the produced pitaya seed oil met a criterion for edible oils of nation. According to the results of the GC - MS analysis,the pitaya seed oil was composed of eight kinds of fatty acids.The contents of linoleic acid,oleic acid,palmitic acid and stearic acid were 47.98% ,28.13% ,16.77% and 5.02% ,respectively. Calculating via the area normalization method,the unsaturated fatty acid accounted for 77.58% ( w /w) of the total amount of oil. Therefore,the pitaya seed oil was a kind of nutritional oil with a high development potential.
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