在单因素试验基础上,通过响应面优化试验确定葡萄籽油脂的最佳提取工艺,采用气相色谱-质谱联用法对油脂的脂肪酸成分进行分析.结果表明,葡萄籽油脂的最佳提取工艺为料液比1:15(g/mL)、提取温度29 ℃、提取时间25 min,在此条件下,提取率达到21.94%.脂肪酸的主要成分为亚油酸70.49%、油酸13.55%、棕榈酸8.76%、硬脂酸6.39%、亚麻酸0.34%和花生酸0.21%,其中不饱和脂肪酸占总脂肪酸的84.38%.采用响应面法确定的提取条件合理,可用于葡萄籽油脂的提取.%On the basis of single factor test, the extraction technology of grape seed oil was optimized by response surface methodology. Fatty acids were analysed by gas chromatography coupled mass spectrum (GC-MS). The results showed that the optimum extraction conditions were as follows: ratio of liquid to solid 15:1(g/mL), extraction temperature 29 ℃, and extraction time 25 min. Under the optimum conditions, the oil yield was 21.94%. The main fatty acids were linoleic acid 70.49%, oleic acid 13.55%, palmitic acid 8.76%, stearic acid 6.39%, linolenic acid 0.34 % and arachidic acid 0.21%. The unsaturated fatty acids comprised 84.38% of the total fatty acids. The obtained conditions were credible which could be used for extraction of grape seed oil.
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