Study on the process of microwave- assisted extraction of Suaeda salsa seed oil

JIN Li- zhu; XU Wei; SHAO Rong; ZHU Yue-zhao; LIAO Chuan-hua

doi:10.13386/j.issn1002-0306.2016.05.037

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Article Navigation > Science and Technology of Food Industry > 2016 > (05): 232-237

JIN Li- zhu, XU Wei, SHAO Rong, ZHU Yue-zhao, LIAO Chuan-hua. Study on the process of microwave- assisted extraction of Suaeda salsa seed oil[J]. Science and Technology of Food Industry, 2016, (05): 232-237. doi: 10.13386/j.issn1002-0306.2016.05.037

Citation:

JIN Li- zhu, XU Wei, SHAO Rong, ZHU Yue-zhao, LIAO Chuan-hua. Study on the process of microwave- assisted extraction of Suaeda salsa seed oil[J]. Science and Technology of Food Industry, 2016, (05): 232-237. doi: 10.13386/j.issn1002-0306.2016.05.037

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Study on the process of microwave- assisted extraction of Suaeda salsa seed oil

doi: 10.13386/j.issn1002-0306.2016.05.037

School of Mechanical and Power Engineering,Nanjing Tech University
School of Marine and Biology Engineering,Yancheng Institute of Technology
Jiangsu Key Laboratory of Biochemistry and Biotechnology of Marine Wetland

Received Date: 2015-07-13

Abstract

Abstract

The Suaeda salsa seed oil was extracted from Suaeda salsa powder by microwave- assisted extraction using petroleum ether( 60 ~ 90 ℃) as the extraction solvent. The extraction process of Suaeda salsa seed oil was optimized with the response surface method based on the single factor experiments.The composition and relative content of fatty acid were analyzed by the gas chromatography- mass spectrometry( GC- MS). Then,the acid value,iodine value,saponification value and peroxide value were measured by the national standards.The optimal extraction conditions were as follows: 268 W of microwave power,12 min of extraction duration and 33∶ 1( m L / g) of solvent / solid ratio. Under the optimized conditions,the yield of Suaeda salsa seed oil was 19.79% ± 0.29%. The major fatty acids were unsaturated fatty acids,such as linoleic acid( 71.04%) and oleic acid( 13.86%),which showed high nutritional value of the Suaeda salsa seed oil.The results of the physico- chemical properties were as follows: 1.90 mg KOH / g of acid value,149.9 g I /100 g of iodine value,192.1 mg KOH / g of saponification value and2.55 mmol / kg of peroxide value,all these were in line with the standard of edible vegetable oil. It proved that the Suaeda salsa seed oil could be used to develop the health edible oil. The results would lay the foundation for the development and utilization of Suaeda salsa.
- microwave-assisted extraction,
- Suaeda salsa seed oil,
- fatty acids,
- response surface method,
- physico chemical properties

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References(33)

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