响应面法优化牡丹籽油的水酶法提取工艺

Optimization of aqueous enzymatic extraction of peony seed oil by response surface methodology

采用水酶法提取牡丹籽油,在单因素实验的基础上,应用响应面法中的Box-Behnken设计对牡丹籽油的水酶法提取工艺进行优化,并通过气相色谱-质谱联用仪对牡丹籽油的脂肪酸组成进行分析。结果表明:料液比1∶5.4、酶解温度52℃、酶解pH 10.3、加酶量550 U/g为较优工艺参数,该条件下牡丹籽出油率为23.25%。牡丹籽油主要含亚麻酸、亚油酸、棕榈酸、硬脂酸4种脂肪酸,其相对含量分别为58.16%、24.05%、12.33%和3.56%。

Peony seed oil was extracted by aqueous enzymatic method. On the basis of single factor experiment,the aqueous enzymatic extraction process of peony seed oil was optimized by the Box - Behnken design of response surface methodology, and the fatty acid composition of peony seed oil was analyzed by GC - MS. The results showed that the optimal extraction conditions were obtained as follows ： ratio of solid to liquid 1： 5.4, enzymatic hydrolysis temperature 52 ℃, enzymatic hydrolysis pH 10.3, dosage of enzyme 550 U/g. Under these conditions, the yield of peony seed oil reached 23.25 %. Linolenic acid, linoleic acid,palmitic acid and stearic acid were the main four kinds of fatty acids in peony seed oil, and their contents were 58.16% ,24.05% ,12.33% and 3.56% ,respectively.