沙棘果油提取工艺的正交试验优化及其脂肪酸组分测定

利用超声波辅助索氏提取技术对沙棘果肉提取工艺进行优化,并采用气相色谱-飞行时间质谱技术,考察果油脂肪酸组分。通过进行提取温度、回流时间、料液比、超声时间4个因素的单因素试验和正交试验,结果表明:沙棘果油的最佳提取条件为料液比1∶70(g/m L)、提取温度55℃、超声辅助提取30 min、索氏提取回流时间6 h,沙棘果油提取率为28.14%,其中共检测出24种脂肪酸,其中主要包括棕榈油酸和棕榈酸,相对含量分别为35.56%和59.37%。因此利用超声波辅助索氏法提取沙棘果油,可以为医药和工业生产提供更优质和丰富的原材料。

Optimization by Orthogonal Array Design of Sea Buckthorn Fruit Oil Extraction and Determination of Fatty Acid Composition

The ultrasound-assisted Soxhlet extraction of sea buckthorn oil from dry pulp was optimized by orthogonal array
design, and the fatty acid composition and contents of sea buckthorn pulp oil were determined by gas chromatography (GC)
coupled with time-of-flight mass spectrometry (TOF-MS). Using combination of single-factor and orthogonal experiments,
the optimal conditions for sea buckthorn fruit oil extraction were as follows: solid/solvent ratio, 1:70 (g/mL); ultrasonicassisted
extraction time, 30 min; extraction temperature, 55 ℃; and Soxhlet reflux extraction time, 6 h. Under the optimized
conditions, the yield of sea buckthorn oil from dry pulp was 28.14%. Twenty-four fatty acids were detected from the oil,
and the main fatty acids palmitoleic and palmitic acid were 35.56% and 59.37%, respectively, which are widely used in
chemical, health products and cosmetics. Therefore the sea buckthorn fruit oil extracted by the ultrasound-assisted Soxhlet
extraction method can provide a high-quality, abundant raw material for medicine and industrial production.