摘要
研究芦柑籽精油的最佳提取工艺条件,并分析其理化性质及脂肪酸组成。采用超声波辅助溶剂法提取芦柑籽精油,并采用气相色谱-质谱联用(GC-MS)分析脂肪酸组成。结果表明,采用超声波功率130W、料液比(mg:mL)1:7、处理时间120s,所得精油提取率为40.49%,且各理化指标均符合要求;芦柑籽精油含有亚油酸(36.0721%)、油酸(28.1571%)、棕榈酸(29.5704%)、硬脂酸(3.4877%)、亚麻酸(2.7126%),不饱和脂肪酸含量高达66.9418%。芦柑籽精油中富含人体所需脂肪酸,有利于人体健康。
The process conditions for essential oil from poon-kan seed were studied, and the physicochemical properties and the fatty acid composition were analyzed. The essential oil from poon-kan seed was extracted by ultrasonic-assisted solvent, and the fatty acid composition were analyzed by GC-MS. The results showed that the yield of essential oil was 40.49% at the conditions of 250 W ultrasonic power, 1：7 solid-liquid ratio and 120 s for extraction, and the physicochemical indexes of essential oil meet the requirement. The essential oil from poon-kan seed included linoleic acid （36.0721%）, oleic acid （28.1571%）, palmitic acid （29.5704%）, stearic acid （3.4877%）, linolenic acid （2.71%）, and unsaturated fat was 65.9418%. The fatty acid was rich in the essential oil from poon-kan seed, which was beneficial to human health.
出处
《中国农学通报》
CSCD
2013年第18期211-214,共4页
Chinese Agricultural Science Bulletin
作者简介
谢三都，男，1984年出生，福建南安人，助教，硕士，研究方向为天然产物的研究与应用。通信地址：362332福建省南安市康美镇康元路8号，E-mail：xsdfst@163．com。
