不同提取方式茶叶籽油脂肪酸及V_E组成分析与比较

以脱壳茶叶籽为原料,分别采用超临界CO2选择性萃取、压榨法及索氏法从茶叶籽中提取茶叶籽油,采用国标方法分析了不同提取方式得到的茶叶籽油的脂肪酸组成及VE组成。结果表明:采用三段式超临界CO2选择性萃取,不同萃取阶段得到的茶叶籽油脂肪酸组成存在一定变化规律,随着萃取压力及温度的升高,超临界CO2萃取出部分微量脂肪酸,包括:C14∶0、C16∶1、C20∶0,而这些脂肪酸在采用压榨法及索氏法提取得到的茶叶籽油中未检出。茶叶籽油中VE以α-VE为主,采用三段式超临界CO2选择性萃取茶叶籽油,VE主要在第一阶段被萃取出来,后呈逐段降低趋势,而且第一阶段茶叶籽油中VE含量高于压榨法及索氏法。

Comparison of the fatty acid composition and vitamin E of tea seed oil prepared by different extraction methods

The tea seed oil was extracted from tea seed by selective supercritical CO2,pressing and Soxhlet extraction,respectively,and the fatty acid and vitamin E composition of tea seed oils obtained by above extraction methods were analyzed using national standard method.The result showed that there were certain correlations between various extraction step and fatty acid composition of tea seed oil obtained by three-step selective supercritical CO2 extraction.As the extraction pressure and temperature raised,certain trace fatty acids were extracted,including C14∶ 0,C16∶ 1 and C20∶ 0,which were not detective in tea seed oils obtained by pressing and Soxhlet extraction.The vitamin E of tea seed oil was mainly α-vitamin E.By using the three-step selective supercritical CO2 extraction,vitamin E was mainly concentrated at the first extraction step.The vitamin E content in the oil obtained by the first step of three-step supercritical CO2 extraction was higher than that extracted by pressing and Soxhlet extraction.