溶剂萃取技术的选择会影响开心果（阿月浑子）油的脂肪酸组成。
Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil.
作者信息
Abdolshahi Anna, Majd Mojtaba Heydari, Rad Javad Sharifi, Taheri Mehrdad, Shabani Aliakbar, Teixeira da Silva Jaime A
机构信息
Semnan University of Medical Sciences, P. O. Box 3519899951, Semnan, Iran.
Zabol University of Medical Sciences, Zabol, 61615-585 Iran.
出版信息
J Food Sci Technol. 2015 Apr;52(4):2422-7. doi: 10.1007/s13197-013-1183-8. Epub 2013 Oct 14.
Abstract
Pistachio (Pistacia vera L.) oil has important nutritional and therapeutic properties because of its high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw material is critical for product quality, in particular to protect nutritional value. This study compared the fatty acid composition of pistachio oil extracted by two conventional procedures, Soxhlet extraction and maceration, analyzed by a gas chromatography-flame ionization detector (GC-FID). Four solvents with different polarities were tested: n-hexane (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH). The highest unsaturated fatty acid content (88.493 %) was obtained by Soxhlet extraction with EtAc. The Soxhlet method extracted the most oleic and linolenic acids (51.99 % and 0.385 %, respectively) although a higher concentration (36.32 %) of linoleic acid was extracted by maceration.
摘要
开心果（阿月浑子）油因其富含必需脂肪酸而具有重要的营养和治疗特性。从原料中获取天然化合物所采用的提取方法对产品质量至关重要，尤其是对于保护营养价值而言。本研究比较了通过索氏提取法和浸渍法这两种传统方法提取的开心果油的脂肪酸组成，并采用气相色谱 - 火焰离子化检测器（GC - FID）进行分析。测试了四种不同极性的溶剂：正己烷（Hx）、二氯甲烷（DCM）、乙酸乙酯（EtAc）和乙醇（EtOH）。采用乙酸乙酯进行索氏提取得到的不饱和脂肪酸含量最高（88.493%）。索氏提取法提取的油酸和亚麻酸最多（分别为51.99%和0.385%），不过浸渍法提取的亚油酸浓度更高（36.32%）。
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