亚临界丁烷萃取小麦麸皮油工艺优化及其成分分析

采用亚临界丁烷萃取技术及Box-Behnken响应面试验方法对影响小麦麸皮油提取率的因素进行优化，并获得最佳工艺条件为萃取温度40℃、萃取时间30min、料液比1∶3（g/mL）、萃取3次。利用气相色谱-质谱联用法对亚临界丁烷萃取的小麦麸皮油成分进行分析，通过将各组分的质谱数据与标准谱库比对进行定性；采用面积归一化法确定各组分的相对含量。经检测，共鉴定出23种成分，其中17种为脂肪酸酯，5种为甾醇类化合物。脂肪酸酯占所测总组分含量的78.17%，其中相对含量较高的5种脂肪酸甲酯为棕榈酸甲酯、亚油酸甲酯、油酸甲酯、硬脂酸甲酯和9-二十碳烯酸甲酯，分别占总组分含量的11.22%、41.77%、13.36%、2.87%和1.99%。甾醇类化合物占所测总组分含量的19.35%，其中相对含量较高的4种甾醇为β-谷甾醇、豆甾烷醇、麦角甾烷醇和菜油甾醇，分别占总组分含量的8.13%、4.73%、3.42%和2.30%。

Optimization of Subcritical Butane Extraction and Chemical Composition of Wheat Bran Oil

The subcritical butane extraction of wheat bran oil was optimized using response surface methodology with a Box-Behnken design. The optimum extraction conditions were determined as follows: extraction temperature 40 ℃, solvent-to-solid ratio 1:3 (g/mL), extraction time 30 min, and 3 extraction cycles. The chemical composition of the oil extracted under these conditions was detected by gas chromatography-mass spectrometry (GC-MS); qualitative analysis was performed by comparing the mass spectra of analytes with the standard spectra in a mass spectral database and quantitative analysis by area normalization method. A total of 23 components were identified, including 17 fatty acid esters (78.17%) and 5 sterol compounds (19.35%). The main fatty acid methyl esters were methyl ester (11.22%), methyl linoleate (41.77%), methyl oleate (13.36%), methyl stearate (2.87%) and methyl 9-eicosanoate (1.99%). The major sterol compounds were β-sitosterol (8.13%), stigmastanol (4.73%), ergostanol (3.42%) and campesterol (2.30%).