云南夏威夷果油脂的提取及其理化性质分析

以云南产夏威夷果为原料，采用溶剂浸提法提取其油脂，确定最佳提取工艺条件，并对产物的几项重要理化性质及脂肪酸组成进行检测分析。结果表明，夏威夷果油脂提取的最佳工艺条件为以沸程60～90℃的石油醚作为提取剂、液料比16:1(mL/g)、提取时间6h，可得油脂最大提取率为72.83%；对油脂进行理化性质分析，相对密度(20℃)为0.9108、折射率1.4661、酸价1.603mg KOH/g、碘价79g I2/100g、皂化值为198.22mg KOH/g；并采用GC-MS法检测油脂的脂肪酸组成和含量。结果表明，夏威夷果油脂的性质稳定，含有丰富的不饱和脂肪酸，有较高的营养价值。

Extraction and Physiochemical Properties of Oil from Fruits of Macadamia integrifolia (Macadamia Nut) Grown in Yunnan

Solvent extraction was used for the extraction of volatile oil from Macadamia nut from Yunnan in this study, and extraction conditions such as solvent type, the boiling range of petroleum ether, liquid/material ratio, extraction time were optimized by single factor and orthogonal array design methods. The optimum extraction conditions were as follows: extraction solvent, petroleum ether of boiling range of 60 to 90 ℃; extraction time, 6 h; and liquid/material ratio, 16:1 (mL/g), and the maximum oil yield was up to 72.83% under the optimized conditions. The oil obtained was determined to have 0.9108 relative density (20 ℃), 1.4661 refractive index, 1.603 mg KOH/g acid value, 198.22 mg KOH/g saponification value. The GC-MS fatty acid composition analysis showed that Macadamia nut oil was stable and contained abundant amounts of unsaturated fatty acids and consequently had high nutritional value.