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研究了料液比、超声时间、超声温度及超声功率对蜜环菌出油率的影响,并通过正交试验确定了提取蜜环菌油最佳工艺。结果表明:最佳提取工艺是料液比(g∶m L)1∶4,时间30 min,温度40℃,功率400 W。应用气相色谱-质谱联用技术研究了野生蜜环菌子实体中油类成分及其相对含量,确认其中9个成分,分别为亚油酸、硬脂酸、软脂酸、羊脂酸、正壬酸、月桂酸、肉豆蒄酸、正十五烷酸和反式棕榈油酸。
The effects of material-liquid ratio, ultrasonic time, ultrasonic temperature and ultrasonic power on the oil extraction rate of Armillaria mellea were studied. The optimal extraction process of Armillaria oil was determined by orthogonal test. The results showed that the optimal extraction process was solid - liquid ratio (g: m L) 1: 4, time 30 min, temperature 40 ℃ and power 400 W. Gas chromatography-mass spectrometry (GC-MS) was used to study the oil constituents and their relative contents in the fruiting body of Myrica rubra. Nine components were identified as linoleic acid, stearic acid, palmitic acid, caprylic acid, , Lauric acid, myristic acid, n-pentadecanoic acid and trans-palmitoleic acid.