采用响应面优化实验优化超声波辅助提取打瓜籽油的工艺条件,并对其脂肪酸组成进行了分析。结果表明:超声波辅助提取打瓜籽油最佳工艺条件为,粒度60目、料液比1∶8(g∶m L)、超声频率36 k Hz、超声温度50℃,在此条件下打瓜籽油得率可达23.59%,亚油酸含量可达180.03mg亚油酸/g打瓜籽。对最佳工艺条件的打瓜籽油进行气相色谱分析可知,其主要不饱和脂肪酸组成为反油酸、亚油酸,并含有少量的γ-亚麻酸、EPA和DHA,其中,亚油酸含量最高。

The response surface methodology experiments were used to optimize ultrasonic-assisted extraction of seeding-watermelon seeds oil and oil's fatty acid composition were analyzed. The optimal extraction conditions were as follows: particle size 60 meshes,solid liquid ratio 1∶ 8,ultrasonic frequency 36 k Hz,ultrasonic temperature 50 ℃,and ultrasonic time 40 min. Under these optimized extraction conditions,the oil extraction rate of seeding-watermelon seeds was 23. 59%,the linoleic acid extraction amount was 180. 03 mg / g. By using the gas chromatographic analysis,the main unsaturated fatty acid compositions of seeding-watermelon seeds oil were oleic acid,linoleic acid,meanwhile the polyunsaturated fatty acids contained a small amount of γ-linolenic acid,EPA and DHA. Among them the linoleic acid content was the highest of all.