水酶法提取牡丹籽油的工艺条件优化

Optimized Extraction Process of Oil from Peony Seed by Aqueous Enzymatic Method

采用水酶法从牡丹籽中提取牡丹籽油,并优化了提取工艺参数。试验以牡丹籽油的提取率为指标,采用单因素试验和正交试验法,考察酶解温度、酶解p H值、加酶量3个因素对牡丹籽油提取率的影响,优选出最佳提取条件,并通过气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)对所提牡丹籽油的脂肪酸组成进行分析。结果表明,优选出的最佳提取工艺为:酶解温度50℃、酶解p H 7.5、加酶量2.5%,该条件下油脂提取率达42.08%。所提油脂脂肪酸主要含有α-亚麻酸、亚油酸、油酸、棕榈酸、硬脂酸5种脂肪酸,其中不饱和脂肪酸含量高达92.23%。水酶法提取牡丹籽油条件温和,可减少提取过程中不饱和脂肪酸的损失。

The peony seed oil was extracted by aqueous enzymatic method and the process of extraction was optimized in this paper.The single factor and orthogonal test was adopted to research the effects of 3 factors on content of extracted oil from peony seed,including enzymatic hydrolysis temperature,enzymatic hydrolysis pH,and enzyme dosage.The fatty acid composition of the peony seed oil was analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that extraction conditions in the optimal conditions:enzymolysis temperature was 50℃,enzymolysis pH was 7.5,the amount of enzyme was 2.5%,and the oil yield was 42.08%.Five kinds of fatty acids were identified and the major fatty acids wereα-linolenic acid,linoleic acid,oleic acid,palmitic acid and stearic acid.The content of unsaturated fatty acids was 92.23%.The condition of aqueous enzymatic that could reduce the loss of unsaturated fatty acids during the whole extracted process is mild to extract peony oil.