酿酒前后黑莓籽油提取工艺优化及差异分析

以酿酒后的酒渣黑莓籽及新鲜黑莓籽为原料提取黑莓籽油，选取影响黑莓籽油提取率的6个指标进行单因素试验，通过主成分分析（PCA）法选出3个主要单因素进行响应面试验，优化微波辅助黑莓籽油提取工艺，运用气质联用法（GC-MS）对提取的酒渣黑莓籽油和新鲜黑莓籽油的脂肪酸种类和含量进行测定。响应面试验结果显示，最佳提油条件为黑莓籽与提取液的料液比1∶11（g∶mL）、提取温度65 ℃、提取时间5 min。此优化条件下，黑莓籽油提取率为17.32%。GC-MS法检测结果显示，酒渣黑莓籽油中总脂肪酸含量及种类（7种，83.47%）均低于新鲜黑莓籽油（11种，92.91%），不饱和脂肪酸占总脂肪酸的比例（85.36%）高于新鲜黑莓籽油（73.13%），其中亚油酸乙酯（14.95%）和油酸乙酯（9.44%）的含量远大于其在新鲜黑莓籽油中的含量（1.99%和1.12%）。

Optimization of extraction technology of blackberry seed oil and analysis of its difference before and after brewing

Blackberry seed oil was extracted from blackberry seeds from wine residue and fresh blackberry seeds. Six indicators affecting the extraction rate of blackberry seed oil were selected for single factor tests, and three major single factors were selected for response surface test optimization by principal component analysis (PCA), so as to optimize the microwave-assisted extraction process of blackberry seed oil. The types and contents of fatty acids in blackberry seed oil extracted from wine residue and fresh blackberry seed oil were determined by GC-MS. The response surface test results showed that the optimal extraction conditions were blackberry seed to extract solution ratio 1∶11 (g∶ml), extraction temperature 65 ℃ and time 5 min. Under these optimal conditions, the extraction yield of blackberry seed oil was 17.32%. The GC-MS results showed that the contents and types of total fatty acids (7 kinds, 83.47%) in blackberry seed oil were lower than those in fresh blackberry seed oil (11 kinds, 92.91%). The proportion of unsaturated fatty acids in total fatty acids (85.36%) was higher than that in fresh blackberry seed oil (73.13%). The contents of ethyl linoleate (14.95%) and ethyl linoleate (9.44%) were much higher than those in fresh blackberry seed oil (1.99% and 1.12%, respectively).