不同预处理对辣木籽油提取率的影响及其机理初步分析

Effects of different pretreatments on extracting Moringa Oleifera seed oil and relevant mechanisms

为了改善传统水酶法辣木籽油提取效率低的问题,本研究以辣木籽粉为原料,采用不同预处理(微波、高压、超声)辅助水酶法提取辣木籽油,结合扫描电镜观察预处理前后辣木籽粉细胞表观结构的变化并初步探讨不同预处理提取辣木籽油的机理。结果表明,与传统水酶法相比,微波、高压、超声预处理使油脂提取率分别提高了5.64%、9.03%、9.90%。扫描电镜结果显示,3种预处理均不同程度破坏辣木籽的表观结构,其中,超声和高压对其微观结构破坏程度最大,表现在超声使辣木籽颗粒变得更加细小,有明显孔洞;高压使辣木籽粉呈不均匀的片状结构。高压和超声能够有效地破坏辣木籽细胞壁从而提高其油脂提取效率,为油脂提取提供新思路。

This study aimed to improve the extraction efficiency of Moringa oleifera seed oil and reveal the mechanisms for different pretreatment methods. The Moringa oleifera powder was pretreated by microwave,high pressure,and ultrasound,respectively,followed by aqueous enzymatic extraction. The structures of Moringa oleifera powder with and without pretreatments were examined by scanning electron microscopy. The results showed that compared with traditional aqueous enzymatic extraction method,microwave,high pressure,and ultrasonic pretreatments increased the oil extraction rate by 5.64%,9.03%,and 9.90%,respectively. Moreover,it was found that all these three pretreatments could severely damage the structure of Moringa oleifera seeds to different degrees. In particular,ultrasonic treatment led to smaller fragments and obvious holes in Moringa oleifera seed particles,while high pressure treatment resulted in homogeneous tablet-structure. In conclusion,high pressure and ultrasound can effectively destroy Moringa oleifera seed cell walls to improve the extraction efficiency of oil,which provides a new idea for extracting oils in food industries.