沙棘果油的酶法提取及其脂肪酸的测定

Enzymatic Extraction of Seabuckthorn Fruit Oil and Its Fatty Acids Profile Analysis

目的:对酶法提取沙棘果油及其脂肪酸测定进行相关研究。方法:通过正交试验确定酶法提取沙棘果油的最佳工艺条件。结果:果胶酶用量0.50%、胃蛋白酶用量0.15%、提取时间6h、酶解温度55℃,此条件下果油得率4.946%。最佳工艺条件下的果油提取率为82.16%～97.17%。利用GC-MS共检测出11种脂肪酸,其主要化学成分为棕榈油酸35.07%、棕榈酸35.61%、亚油酸12.77%、顺式-11-十八碳烯酸6.19%、(12E)-12-十八烯酸7.26%,酶法提取沙棘果油中不饱和脂肪酸的含量占总脂肪酸的61.56%。结论:酶法提取沙棘果油安全温和而无毒害,反应彻底,提取率高,提取后的果汁易于进行澄清处理。

For the extraction of seabucthorn fruit oil,pectinase and pepsin were used to simultaneously hydrolyze seabucthorn fruit pulp,and the enzymatic extraction process was optimized by single factor experiments in combination with orthogonal array design method.Pectinase dose of 0.50%,pepsin dose of 0.15%,extraction time of 6 h,hydrolysis temperature of 55℃ were found optimum,and a maximum oil yield of 4.946%was achieved under these conditions,and the recovery of the optimized extraction process was calculated to be 82.16%-97.17%based on 5.09%-6.02%theoretical oil content of seabucthorn fruit.In addition,the fatty acid composition of seabucthorn fruit oil was analyzed by GC-MS.Eleven fatty acids were identified in seabucthorn fruit oil,mainly including 35.07%palmitoleic acid,35.61%palmitic acid,12.77%linoleic acid,6.19%cis-11-octadecenoic acid,and 7.26%（12E）-12-octadecenoic acid,and unsaturated fatty acids occupied 61.56%of the total fatty acids.In conclusion,the extraction process has the benefits of mild conditions,safe,nontoxic and thorough reaction,high extraction efficiency,and ease of clarification of fruit juice after oil extraction.