响应面优化水酶法提取红树莓籽油工艺

Optimization of Aqueous Enzymatic Extraction of Red Raspberry Seed Oil by Response Surface Analysis

以红树莓籽为原料,在单因素试验基础上,以红树莓籽油提取得率为指标,通过响应面分析建立水酶法提取红树莓籽油工艺模型。结果表明,红树莓籽油最佳提取条件为:料液比1∶5.5(g/mL)、酶添加量1.9%、酶解时间3.9 h、p H 7.3,此条件下进行3次平行验证试验,所得红树莓籽油提取得率为6.25%,与预测值基本相符。

Red raspberry seed was selected as raw materials.The extraction technology of red raspberry seed oil using aqueous enzymatic was studied.On the base of the single-factor experimental results,a response surface design was generated with the yield of red raspberry seed oil was selected as response value.Results revealed that the optimized values of extraction parameters were obtained as follows:1:5.5(g/mL)ratio of solid to liquid,1.9%enzyme addition for 3.9 h under pH 7.3.The oil yield of red raspberry seed obtained from 3 parallel tests was 6.25%,which was basically consistent with the predicted value.