燕麦的脱脂研究及其脂肪酸分析_王溯 . Defatting of oat and its fatty acid composition

Abstract

The method of layer-by-layer milling and then testing the fat content revealed that the oat fat mainly existed in endosperm.The fat in endosperm was more than 80% of the total oat fat.The test of defatting effects of different broken oat sizes showed that the material of mid-broken oat size had better effect in defatting.Ether and n-hexane were used to extract the fat from the material of mid-broken oat size,and the result was that n-hexane was better than ether.The optimal parameters of n-hexane extraction were as follows:ratio of solid to liquid 1∶2.5,time 6 h,temperature 60℃.Under the optimal conditions,the residual oil content in defatted oat was 0.60%.GC analysis indicated that the relative content of the unsaturated fatty acids of oat fat was 80.04%,and the contents of oleic acid and linoleic acid were 43.40% and 34.70%,respectively.