正交试验法优选蒜头果油枯中粗脂肪及神经酸提取工艺

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关键词蒜头果油枯；粗脂肪;神经酸；正交试验;提取工艺中图分类号TS225.1文献标识码A文章编号 0517-6611（2026）07-0163-04doi：10.3969/j.issn.0517-6611.2026.07.030

AbstractObjectie]ndertoiproefntuilizationofMaaniaolefera.MetodakingMalaneiferaoilcakedrdldpresingasrawmaterial，udefatfrooilcakeasextractedusingtheSoxletextractionmetod.Theontentofnervonicacidindefat wasdeterinedtalectsftractiofruecytractiotmpraturendetractiotieotentofocidide fat extracted from Malania oleifera oil cake.Through single-factor experiments and orthogonal experiments ，the optimal extraction processcondiosforcudefatfromMalaniaolefeaoilwereselected.Result]Teoptialprocesscondionforextractingcudefatfrom Malania oleifera oil cake was once extraction，with an extraction temperature of 85°C and an extraction time of 3h . Under these conditions，the yield of crude fat from Malania oleifera oil cake was 7.70% ，and the content of nervonic acid was 0.59% .[Conclusion]The optimized extractionprocess wasstableandfeasible，layingthefoundationforfurtherdevelopmentandutilizationofMalaniaoleiferaresources.

Key wordsMalania oleifera oil cake;Crude fat;Nervonic acid;Orthogonal experiment;Extraction process

蒜头果（Malania oleifera Chunet S.K.Lee）是铁青树科蒜头果属常绿乔木，俗称山桐果，又名马兰木、马兰后、孟马等[1]，曾先后被分类在茶茱萸科、樟科，直至1980 年被正式归类为铁青树科，成为铁青树科的单属种植物[2]。（剩余7529字）