Optimization of ultrasonic-assisted extraction process and analysis of fatty acid composition of Panicum miliaceum L. shell oil

Authors

MIAO Xin-yue, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319 , China
ZHU Dan, College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
YAN Fei-xiang, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319 , China
NIU Guang-cai, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319 , China
WEI Wen-yi, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319 , China
ZHU Li-bin, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319 , China

Abstract

The n-hexane was used as extraction solvent, and the ultrasonic-assisted extraction parameters of Panicum miliaceum L. shell oil were optimized by response surface methodology based on the single factor experiment of ultrasonic power, liquid-solid ratio, extraction time and extraction temperature. The results showed that the optimum extraction parameters were as follows: the ultrasonic power was 400 W, the liquid-solid ratio was 12∶1 (mL/g), the extraction temperature was 70 ℃, and the extraction time was 50 min, and the yield of Panicum miliaceum L. shell oil reached 6.95% under the optimal condition. Five kinds of fatty acids were identified by GC, the main fatty acids of Panicum miliaceum L. shell oil were linoleic acid (70.10%), oleic acid (20.00%), palmitic acid (8.79%), linolenic acid (0.89%) and eicosenoic acid (0.21%), respectively.

Publication Date

5-28-2020

First Page

164

Last Page

168

DOI

10.13652/j.issn.1003-5788.2020.05.031

Recommended Citation

Xin-yue, MIAO; Dan, ZHU; Fei-xiang, YAN; Guang-cai, NIU; Wen-yi, WEI; and Li-bin, ZHU (2020) "Optimization of ultrasonic-assisted extraction process and analysis of fatty acid composition of Panicum miliaceum L. shell oil," Food and Machinery: Vol. 36: Iss. 5, Article 31.
DOI: 10.13652/j.issn.1003-5788.2020.05.031
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/31

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