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中国精品科技期刊2020
刘静波, 程婉露, 姚志新, 王作昭, 张燕, 陈丽媛, 曹欣欣. 长白山红松籽油的提取及脂肪酸成分分析[J]. 食品工业科技, 2014, (06): 239-244. DOI: 10.13386/j.issn1002-0306.2014.06.011
引用本文: 刘静波, 程婉露, 姚志新, 王作昭, 张燕, 陈丽媛, 曹欣欣. 长白山红松籽油的提取及脂肪酸成分分析[J]. 食品工业科技, 2014, (06): 239-244. DOI: 10.13386/j.issn1002-0306.2014.06.011
LIU Jing-bo, CHENG Wan-lu, YAO Zhi-xin, WANG Zuo-zhao, ZHANG Yan, CHEN Li-yuan, CAO Xin-xin. GC-MS analysis of aliphatic acid extracted from red pine seeds using cold pressing technology[J]. Science and Technology of Food Industry, 2014, (06): 239-244. DOI: 10.13386/j.issn1002-0306.2014.06.011
Citation: LIU Jing-bo, CHENG Wan-lu, YAO Zhi-xin, WANG Zuo-zhao, ZHANG Yan, CHEN Li-yuan, CAO Xin-xin. GC-MS analysis of aliphatic acid extracted from red pine seeds using cold pressing technology[J]. Science and Technology of Food Industry, 2014, (06): 239-244. DOI: 10.13386/j.issn1002-0306.2014.06.011

长白山红松籽油的提取及脂肪酸成分分析

GC-MS analysis of aliphatic acid extracted from red pine seeds using cold pressing technology

  • 摘要: 以长白山红松籽为原料,采用机械液压冷榨法萃取红松籽油,考察了上限压力、榨油温度、压榨周期、停歇周期对萃取效果的影响,确定了液压冷榨法萃取红松籽油的最佳条件:上限压力为15MPa,温度为45℃,榨油周期为4min,停息周期为9min,在此条件下,红松籽油出油率为60.3%。对冷榨法萃取的红松籽油进行了脂肪酸成分分析,共测定出8种脂肪酸:棕榈酸、亚油酸、油酸、硬脂酸、二十碳三烯酸、二十碳二烯酸、二十碳烯酸、二十碳酸,其含量分别为其含量分别为4.08%、18.13%、11.48%、2.39%、0.87%、0.88%、1.04%、1.44%。 

     

    Abstract: The oil from changbai red pine seeds by mechanical hydraulic cold pressing technology extraction method was studied. Single factors including pressure, temperature, press/stop cycle were tested. Optimal extraction conditions were:upper pressure of 15MPa;temperature of 45℃, press cycle of 4min and stop cycle of 9min. Under this condition, the yield of the red pine nut oil was 60.3%. Aliphatic acid composition of red pine seed oil was analysed. Eight kinds of aliphatic acids were determined. The result of the fatty acid contained palmitic acid, linoleic acid, oleic acid, stearic acid, eicosatrienoic acid, eicosadienoic acid, eicosenoic acid, twenty carbonate. The content in fatty acid were 4.08%, 18.13%, 11.48%, 2.39%, 0.87%, 0.88%, 1.04%, 1.44%.

     

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