粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
2期
33-36
,共4页
混合脂肪酸%尿素包合%正交优化%脂肪酸分析
混閤脂肪痠%尿素包閤%正交優化%脂肪痠分析
혼합지방산%뇨소포합%정교우화%지방산분석
mix-polyunsaturated fatty acid%urea inclusion%orthogonaloptimization%analysisof fatty acid
以混合脂肪酸为原料，以提取率、碘价为指标，在单因素试验基础上，采用正交试验确定尿素包合法富集马齿苋全草油中多不饱和脂肪酸的最佳工艺条件。利用气相色谱―质谱联用仪（GC–MS）对富集前后的混合脂肪酸组成进行分析并比较。结果表明，尿素包合法富集马齿苋全草油中多不饱和脂肪酸的最优工艺条件是：尿素/混合脂肪酸（m/m）为1，混合脂肪酸/乙醇（m/v）为1∶16，回流时间为20 min，包合时间为24 h。多不饱和脂肪酸含量由68.12%提高到91.35%。
以混閤脂肪痠為原料，以提取率、碘價為指標，在單因素試驗基礎上，採用正交試驗確定尿素包閤法富集馬齒莧全草油中多不飽和脂肪痠的最佳工藝條件。利用氣相色譜―質譜聯用儀（GC–MS）對富集前後的混閤脂肪痠組成進行分析併比較。結果錶明，尿素包閤法富集馬齒莧全草油中多不飽和脂肪痠的最優工藝條件是：尿素/混閤脂肪痠（m/m）為1，混閤脂肪痠/乙醇（m/v）為1∶16，迴流時間為20 min，包閤時間為24 h。多不飽和脂肪痠含量由68.12%提高到91.35%。
이혼합지방산위원료，이제취솔、전개위지표，재단인소시험기출상，채용정교시험학정뇨소포합법부집마치현전초유중다불포화지방산적최가공예조건。이용기상색보―질보련용의（GC–MS）대부집전후적혼합지방산조성진행분석병비교。결과표명，뇨소포합법부집마치현전초유중다불포화지방산적최우공예조건시：뇨소/혼합지방산（m/m）위1，혼합지방산/을순（m/v）위1∶16，회류시간위20 min，포합시간위24 h。다불포화지방산함량유68.12%제고도91.35%。
Theoptimum urea inclusion technology for enriching and purifying highcontentof polyunsaturated fatty acids from purslane whole plantoil wasobtained through theorthogonal design on the basisof single factor tests with mix–polyunsaturated fatty acid as raw material,and extraction rate and iodine as index. The fatty acidcomponentsof mix–polyunsaturated fatty acid before and after purification were analyzed andcompared by meansof gaschromatography–mass spectrometry(GC–MS). The results showed that theoptimumconditionsof urea inclusion reaction were as following:urea/mixed fatty acids(m/m) 1,mixed fatty acids/ethanol(m/v) 1∶16,reflow time 20 min and inclusion time 24 h. Thecontentof polyunsaturated fatty acid increased to 91.35% from 68.12%.
