作　　者： ; ;

机构地区： 南昌大学生命科学与食品工程学院食品科学教育部重点实验室

出　　处： 《食品科学》 2008年第3期438-440,共3页

摘　　要： 本实验研究了索氏提取法、超临界CO2萃取法提取柚子种子油,探讨了不同条件对柚子种子油提取率的影响,并利用气相色谱对不同方法提取的种子油进行分析。结果表明:柚子种子油中含有多种脂肪酸,其中主要是亚麻酸、亚油酸、油酸和棕榈酸,其相对含量在90%以上,且不同提取方法对柚子种子油中脂肪酸的组成影响不大。 Seed oil of grapefruit was studied by Soxhlet extraction and SFE-CO2 extraction respectively. The effects of different conditions on the seed oil of grapefruit extraction were explored. And the fatty acids in the extracting oil were analysed using GC. The results showed that the oil contained abundant fatty acids, the main fatty acids were linolenic acid, linoleic acid, oleic acid and palmitic acid. Its relative content was more than 90%, and the composition of fatty acids in grapefruit seed oil was not influenced by different extraction method.

关 键 词： 索氏提取 超临界 萃取 气相色谱 脂肪酸 柚子种子

领　　域： [理学] [理学]