水酶法提取百香果籽油工艺优化及其抗氧化性研究

On the Optimization of Extraction Technology and Antioxidant Activity of Seed Oil from Passion Fruit by Aqueous Enzymatic Method

利用水酶法,对百香果籽油进行提取,利用混料设计及响应面法对提油的具体工艺参数进行优化,并对所提油脂的一系列理化性质进行测试。试验考察了酶的种类、酶制剂用量、pH值、酶解温度、酶解时间、料液比对百香果籽提油率的影响。结果表明:水酶法提取百香果籽油的最佳工艺为:复合酶(木瓜蛋白酶∶葡聚糖酶∶糖化酶=8∶1∶1)用量为4.96%、酶解温度为50℃、pH值为6、时间6h、料液比1∶3,复合酶解法的提油率可达58.75%,所得油脂色泽良好,常见理化指标符合国家标准,在270nm^350nm处紫外吸收较强。水酶法提取的百香果籽油的DPPH自由基清除率效果较好,与橄榄油及山核桃油相近。

Passiflora seed oil was extracted by aqueous enzymatic method,and the specific process parameters were optimized by mixture design and response surface methodology.A series of physical and chemical properties of the oil were tested.The effects of enzyme type,dosage of enzyme preparation,pH value,enzymatic hydrolysis temperature,enzymatic hydrolysis time and material-liquid ratio on the oil extraction rate of Passion seeds were investigated.The results showed that the optimum extraction technology of Passiflora seed oil by aqueous enzymatic hydrolysis was as follows:compound enzyme(papain:glucanase:glucoamylase=8:1:1)dosage was 4.96%,enzymatic hydrolysis temperature was 50℃,pH value was 6,time was 6 h,and ratio of material to liquid was 1:3.The oil extraction rate by complex enzymatic hydrolysis was 58.75%.The obtained oil had good color and common physicochemical indicators.According to the national standard,the ultraviolet absorption is strong at 270-350 nm.The DPPH free radical scavenging rate of Passiflora seed oil extracted by aqueous enzymatic method was better than that of olive oil and hickory oil.