桃仁油的超声波辅助提取及脂肪酸组成分析_刘云 . Ultrasonic-assisted extraction and fatty acid composition analysis of peach kernel oil

Abstract

N-hexane was taken as the solvent and ultrasonic-assisted technology was used to extract the peach kernel oil. The orthogonal rotational combination design method was employed to study the effects of extracting temperature,extracting time,solid/liquid ratio and ultrasonic power on the oil extraction rate. GC-MS was used to determinate the composition of peach kernel oil. The results showed that the order of factors on the extraction rate was that:solid/liquid ratioextracting temperatureextracting timeultrasonic power. The optimum extraction parameters were as follows:extracting time was 68min,solid/liquid ratio was 1∶10(g/mL),extracting temperature was 57℃ and ultrasonic power was 160W. GC-MS analysis demonstrated that there were 8 fatty acids in the peach kernel oil,88.48% of which was the unsaturated fatty acid. The main components of peach kernel oil were oleic(57.69%)and linoleic(30.43%).