腊梅籽脂肪酸提取工艺优化及GC-MS分析

采用单因素实验和正交实验,以脂肪酸提取率为评价指标,对索氏提取法提取腊梅籽中脂肪酸的工艺条件进行了优化,并用GC-MS分析了脂肪酸组成。结果表明,腊梅籽脂肪酸的提取优化工艺条件为:最佳提取溶剂石油醚(沸程30~60℃),提取温度70℃,料液比1∶10(g/mL),提取时间3 h,在此条件下,脂肪酸提取率为39.82%。腊梅籽的脂肪酸组分主要为棕榈酸(6.59%)、亚油酸(53.47%)、油酸(27.22%)、硬脂酸(2.83%)和11-二十碳烯酸(3.14%)等,其中饱和脂肪酸总的相对含量为10.94%,不饱和脂肪酸总的相对含量达到84.29%。

Optimization of Extraction Process and GC-MS Analysis for Fat Acid in Chimonanthus praecox seeds

The extraction rate of fat acid was taken as evaluation index,and the single factor experiment and the orthogonal experiment were used to optimize the process conditions for extracting fat acid from Chimonanthus praecox seeds by Soxhlet extraction method.The compositions of fat acid were analyzed by GC-MS.The results indicated that the optimum extraction conditions were as follows: extraction solvent is petroleum ether(30℃~60℃),extraction time is 3 hours,extraction temperature is 70℃ and ratio of liquid to solid is 1∶10(g/mL).Under these optimum conditions,the extraction rate of fat acid reached 39.82%.The main compositions of fat acids were hexadecanoic acid(6.59%),linoleic acid(53.47%),oleic acid(27.22%),stearic acid(2.83%) and 11-Eicosadienoic acid(3.14%),in which the relative content of total saturated fatty acids is 10.94%,and that of total unsaturated fatty acids reaches 84.29%.