当前位置: 首页 > 文章 > 葡萄籽油的热榨法制备工艺研究与脂肪酸GC-MS分析 中外葡萄与葡萄酒 2017 (1) 27-30
Position: Home > Articles > Study on grape seed oil by hot-pressing technology and fatty acid GC-MS analysis Sino-Overseas Grapevine & Wine 2017 (1) 27-30

葡萄籽油的热榨法制备工艺研究与脂肪酸GC-MS分析

作  者:
任继波;李彦奎;张晶莹;张玉磊;胡文效;魏彦锋
单  位:
山东省葡萄研究院
关键词:
葡萄籽油;热榨工艺;脂肪酸;气质分析
摘  要:
以公酿一号葡萄籽为原料,采用液压热榨法对葡萄籽油进行制备,确定液压热榨法的最佳工艺条件为:蒸料时间40 min、物料粉碎度60目、榨膛温度50℃,该条件下葡萄籽油出油率达到12.2%。利用气相质谱分析仪(GC-MS)对制备的葡萄籽油进行检测分析,发现热榨葡萄籽油中主要含有四种脂肪酸,即亚油酸、油酸、棕榈酸、肉豆蔻酸。不饱和脂肪酸相对含量占81.68%,饱和脂肪酸相对含量占14.98%。
译  名:
Study on grape seed oil by hot-pressing technology and fatty acid GC-MS analysis
作  者:
REN Jibo;LI Yankui;ZHANG Jingying;ZHANG Yulei;HU Wenxiao;WEI Yanfeng;Shandong Academy of Grape;
关键词:
grape seed oil;;hot-pressing technology;;fatty acid;;GC-MS analysis
摘  要:
Grape seed oil was extracted from the seeds of Gongniang No.1 with hot-pressing technology. The optimized extractive condition was steaming time 40 min, material crushing degree 60 mesh, pressing temperature 50 ℃, Extractive rate could reach 12.2% under above. The grape seed oil was detected and analyzed by gas chromatography and mass spectrometry. The experimental results showed that four fatty acids, including linoleic acid, oleic acid, palmic acid and myristic acid were the main components in grape seed oil. Among them, the content of unsaturated fatty acid and saturated fatty acid were 81.68% and 14.98%, respectively.

相似文章

计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊