辣椒籽脂肪的快速提取与脂肪酸分析

采用超声波辅助索氏提取法对辣椒籽脂肪的快速提取进行探索，研究辣椒籽粒度、超声功率、时间及温度对辣椒籽脂肪提取率的影响。结果表明：通过单因素和正交试验优化后获得最佳提取方法为辣椒籽粒度80目、功率70W、时间30min、室温(25℃左右)；在此条件下对19个辣椒品种的辣椒籽脂肪进行提取，脂肪提取率为13.37%～28.81%，平均值为18.92%；利用气相色谱法对上述材料的脂肪酸组成及含量进行分析，结果供试辣椒材料辣椒籽脂肪酸组成主要为亚油酸、棕榈酸、油酸、硬脂酸、亚麻酸、山嵛酸、花生酸、肉豆蔻酸，且19个辣椒品种间脂肪酸组成及含量存在一定差异。

Fast Extraction of Fat and Fatty Acid Analysis of Hot Pepper Seeds

A method for fast fat extraction from hot pepper seeds was proposed based on ultrasonic-assisted Soxhlet extraction.The effects of seed particle size,ultrasonic power,ultrasonic treatment time,and extraction temperature on extraction rate were explored.Using one-factor-at-a-time and orthogonal array design methods,the optimal extraction conditions were determined to be particle size of 80 mesh,ultrasonic power of 70 W,ultrasonic treatment time of 30 min and extraction temperature of 25 ℃.The extraction rate of fat from 19 hot pepper varieties was in the range of 13.37%-28.81% with an average of 18.92% under the optimal extraction conditions.The main fatty acids in hot pepper seeds were linoleic acid,palmitic acid,oleic acid,stearic acid,linolenic acid,behenic acid,arachidic acid and myristic acid as determined by GC-MS analysis.Differences in fatty acid composition and content were observed among 19 hot pepper varieties.