中文摘要：

花生原料中油酸和亚油酸含量是影响花生油品质的重要因素。本研究采用气相色谱技术，以十七烷酸甲酯为内标，初步建立了测定花生仁中油酸和亚油酸含量的超声波辅助提取法，旨为花生品质的全面评价提供参考依据。本研究通过单因素试验，考察了方法中提取溶剂种类、料液比、超声时间、浸泡时间、提取温度对油酸和亚油酸提取效率的影响，结果显示，采用超声波辅助提取法提取花生仁中的油酸和亚油酸时，用正己烷做溶剂，单因素最佳水平为料液比1：10（g/mL）、浸泡30 min，在45℃下超声（功率250 W）20 min；并将所建立的超声波辅助提取法与传统的浸渍法和索氏提取法进行了提取效果比较，结果显示，该方法操作简便、提取效率高、重复性好，优于传统的浸渍法和索氏提取法，可满足花生仁中油酸和亚油酸含量测定的需要。

英文摘要：

The contents of oleic acid and linoleic acid in the raw materials of peanut is an important factor affecting the quality of peanut oil.In this study,an initial method of the ultrasonic-assisted extraction of oleic acid and linoleic acid in peanut was established to provide references for the comprehensive evaluation of peanut quality. This method was established by gas chromatography, using methyl heptadecanoate as the internal standard. By a single factor test,the influences factors of extraction efficiency of oleic acid and linoleic acid were studied, such as extracting solvent, solid-to-liquid ratio, immersion time , ultrasonic extraction time and temperature. And then, immersion and soxhlet extractor method were compared with the method we established.The results showed that the optimal ultrasonic-assisted extraction conditions were n-hexane as the best extraction solvent, 1：10 （g/mL） of solid-to-liquid, 20 min of ultrasonic extraction time at 45 ℃after immers ed for 30 min. The simple, efficient and reproducible method was superior to immersion and so xhlet extractor method, and it was suitable for the quantitative analysis of oleic acid and linoleic acid.