文献类型：期刊文献

中文题名：美洲大蠊油脂的提取及性质分析

英文题名：Periplaneta Americana Fat Extraction and Properties Analysis

作者：袁东强[1,2] 何钊[1,2] 孙龙[2] 李娴[2] 赵敏[2] 冯颖[1,2]

第一作者：袁东强

机构：[1]中国林业科学研究院资源昆虫研究所;[2]国家林业局资源昆虫培育与利用重点实验室

年份：2016

卷号：31

期号：3

起止页码：84-90

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;Scopus;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：国家林业局"西南特色昆虫资源及经济树种种资资源收集保存与良种繁育基地建设"项目资助

语种：中文

中文关键词：美洲大蠊;油脂;GC-MS;理化性质;脂肪酸;DSC

外文关键词：Periplaneta Americana; fat; GC-MS; Physical and Chemical Properties; fatty acid; DSC

分类号：Q547

摘要：为确定美洲大蠊成虫油脂的提取方法、性质及脂肪酸构成,为其利用奠定基础,采用响应曲面对超声波-微波提取美洲大蠊油脂条件进行优化,分析了油脂的热力学性质、脂肪酸构成及理化指标。结果表明,美洲大蠊成虫油脂超声波-微波法提取的最佳条件是时间5 min,液料比10∶1,超声波功率321.35 W,微波功率179.84 W,温度50.07℃,理论得率为31.00%,实际得率为30.65%。GC-MS检测到13种脂肪酸,棕榈酸、油酸、亚油酸为主要成分,占总脂肪酸的77.02%,含量分别为70.47、36.49、81.38 mg/g。不饱和脂肪酸含量高,占总脂肪酸的71.49%。油脂RGB颜色的饱和度(HIS)S为0.67,偏黄色,油脂的碘值为128.11g/100 g、酸值为8.73 mg/g、过氧化值为1.10 mmol/kg、皂化值为407.17 mg/g、熔点为3.56℃,结晶点为-36.37℃。油脂品质较好,可以作为潜在的食用油脂来源。
The extract method and properties of Periplaneta Americana fat had been researched in the paper to lay the foundation for utilization. The ultrasonic wave- microwave extraction conditions of Periplaneta Americana fat were optimized by Response Surface Methodology（ RSM）. The thermodynamic,physicochemical property and the composition of fatty acid of the fat were evaluated. The results showed that the optimum condition of ultrasonic wave- microwave extraction were as follows： extraction time of 5 min,the ratio of extraction solvent to material of 10 ∶ 1,ultrasonic power of 321. 35 W,microwave power of 179. 84 W,extraction temperature at 50. 07 ℃. The theoretical extraction yield could be 31. 00% and the actual extraction yield could be 30. 65% on the optimum condition. 13 kinds of fatty acid were detected by GC- MS. Palmitic acid,oleic acid and linoleic acid were the major compositions to occupy77. 02% of the total fatty acid content. The contents of three fatty acids were 70. 47 mg / g,36. 49 mg / g,and 1. 38 mg / g,respectively. The hue- saturation- intensity value of fat was 0. 67; the iodine value,acid value,peroxide value and saponification value of the fat were 128. 11 g /100 g,8. 73 mg / g,1. 10 mmol / kg,and 407. 17 mg / g. The meilting point and crystallization point of the fat were 3. 56 ℃ and- 36. 37 ℃ respectively. The quality of the fat was fine,could be applied as the potential sources of edible fat.