八角金盘籽油和果油的超声波-微波协同提取及其脂肪酸组成比较

采用微波-超声协同提取法，通过正交优化制备八角金盘籽油和果油，并比较两种油脂的理化特性和脂肪酸组成。结果表明：提取时间90 s、微波功率250 W、液料比10 mL/g 时，籽油出油率为34.43%；提取时间150 s、微波功率250 W、液料比10 mL·g-1 时，果油出油率为11.32%。籽油出油率明显比果油高。两种油脂除碘值外，其他理化指标差异不明显，其理化指标均达到GB / T 2716-2018食用植物油国家标准。籽油的主要脂肪酸为十五碳一烯酸(3.08%)、亚油酸(7.04%)、油酸(87.42%)，其中不饱和脂肪酸相对含量为98.64%；果油的主要脂肪酸为花生酸(0.96%)、亚麻酸(1.71%)、硬脂酸(3.25%)、棕榈酸(5.08%)、油酸(25.96%)、亚油酸(61.61%)，不饱和脂肪酸含量为89.52%。本研究为八角金盘油脂的开发利用提供了科学依据和技术参考。

Comparison on Ultrasound-Microwave Synergistic Extraction process and fatty acid composition of Fatsia japonica seed oil and Fruit Oil

The Fatsia japonica seed oil and fruit oil were prepared by microwave-ultrasound synergistic extraction and orthogonal optimization. The physicochemical properties and fatty acid composition of the two oils were compared. The results showed that the seed oil yield was 34.43% when the extraction time was 90 s, the microwave power was 250 W and the liquid-to-material ratio was 10 mL·g-1, and fruit oil yield was 11.32% when the extraction time was 150 s, the microwave power was 250 W and the liquid-to-material ratio was 10 mL/g. The oil yield of seed oil is obviously higher than that of fruit oil. Except iodine value, the difference of other physical and chemical indexes between the two oils was not obvious, and the physical and chemical indexes of the two oils met the GB / T 2716-2018 national standard of edible vegetable oil. The main fatty acids of seed oil were pentadecanoic acid (3.08%), linoleic acid (7.04%) and oleic acid (87.42%). The relative content of unsaturated fatty acid was 98.64%. The main fatty acids of fruit oil were arachidic acid (0.96%), linolenic acid (1.71%), stearic acid (3.25%), palmitic acid (5.08%), oleic acid (25.96%) linoleic acid (61.61%) and unsaturated fatty acid (89.52%). This study provides scientific basis and technical reference for the development and utilization of star anise oil.