摘要：With n-hexane as extractant, the optimal process of ultrasonic-assisted extraction of grapefruit seed oil was optimized by response surface methodology. The fatty acid composition and physical and chemical properties of the obtained grapefruit seed oil were analyzed. The results showed that the best extraction process of grapefruit seed oil was liquidsolid ratio (mL/g) of 12, ultrasonic time of 31 min, ultrasonic power of 191 W, and ultrasonic temperature of 60 °C. Under this condition, grape seed oil extraction rate was 35.67. %. Four kinds of fatty acids were detected by GC-MS, which were palmitic acid (12.74%), linoleic acid (47.73%), oleic acid (32.37%), stearic acid (7.16%), unsaturated fatty acids. The content reaches 80.1%; the grapefruit seed oil is a pale yellow, clear and transparent oily liquid with the characteristic smell and taste of grapefruit seeds. The relative density (d2020) and refractive index (nd20) of grapefruit seed oil were 0.9025 and 1.4745, moisture and volatile matter 0.02%, insoluble impurities 0.03%, iodine value (I2) 95.256 g /100 g, saponification value (KOH) 189.56 mg / g, unsaponifiable 2.46 g / kg, acid value (KOH) and peroxide value were 1.08 mg / g and 2.935 mmol / kg, respectively, smoke point 192°C. All physical and chemical indicators can reach the Chinese edible vegetable oil standard.
关键词：Grapefruit seed oil;Fatty acids composition;Physical and chemical properties;Analysis
