Zhang Zhen-Shan, Xie Qing-Fang, Che Liming
1College of Food Science and Technology, Henan University of Technology, No. 100, Lianhua Street, Zhengzhou, 45001 People's Republic of China.
2Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005 People's Republic of China.
J Food Sci Technol. 2020 Jun;57(6):2118-2128. doi: 10.1007/s13197-020-04247-2. Epub 2020 Jan 11.
Kenaf seed oil was extracted with 3 different solvents, i.e. hexane, ethanol and aqueous enzymatic medium with or without ultrasonic assistance. The synergistic effects of ultrasound and extraction solvent on the content of bioactive compound in kenaf seed oil was investigated. Results show that ultrasound-assisted extraction with hexane obtained the highest yield (84.71%), while yield with aqueous enzymatic medium was the lowest (51.12%). Two endothermic peaks exhibited on the melting curve of kenaf seed oil at the temperature range - 37 to - 25 °C and - 12 to - 2 °C, respectively. Linoleic, oleic and palmitic acid are the major fatty acids, accounting for above 96% of the total fatty acids. The content of vitamin E, phosphatide, total phenols and sterol are 92.38-105.01 mg/100 g oil, 0.38-22.28 g/kg, 0.51-71.02 mg GAE/100 g and 161.79-533.12 mg/100 g, respectively. The solvent employed has significant effect ( < 0.05) on the thermal property, fatty acid composition and bioactive constituents of the extracted kenaf seed oil. The oil extracted with ethanol contained more nervonic acid and bioactive components such as β-carotene, phosphatide, total phenols and sterols. The introduction of ultrasound reduced the extraction time remarkably. The results demonstrate that extraction with ethanol combined with ultrasound is an effective method to extract kenaf seed oil, as more reasonable fatty acid composition and higher content of bioactive components can be achieved.
采用3种不同溶剂（即己烷、乙醇和水酶介质）在有无超声辅助的情况下提取红麻籽油。研究了超声和提取溶剂对红麻籽油中生物活性化合物含量的协同作用。结果表明，己烷超声辅助提取的得率最高（84.71%），而水酶介质提取的得率最低（51.12%）。红麻籽油的熔化曲线在-37至-25℃和-12至-2℃温度范围内分别出现两个吸热峰。亚油酸、油酸和棕榈酸是主要脂肪酸，占总脂肪酸的96%以上。维生素E、磷脂、总酚和甾醇的含量分别为92.38 - 105.01mg/100g油、0.38 - 22.28g/kg、0.51 - 71.02mg GAE/100g和161.79 - 533.12mg/100g。所用溶剂对提取的红麻籽油的热性质、脂肪酸组成和生物活性成分有显著影响（<0.05）。用乙醇提取的油含有更多的神经酸和生物活性成分，如β-胡萝卜素、磷脂、总酚和甾醇。超声的引入显著缩短了提取时间。结果表明，乙醇结合超声提取是一种有效的红麻籽油提取方法，可获得更合理的脂肪酸组成和更高的生物活性成分含量。
