微波与烤箱烘烤灭酶对新水剂法提取南瓜籽油的影响

Effect of microwave and oven baking to inactivate enzyme on the extraction of pumpkin seed oil with new aqueous method

为了比较不同的灭酶方式在新水剂法提油中的应用效果,以南瓜籽仁为原料,经微波(不同微波功率和微波时间)和烤箱烘烤(不同烘烤温度和烘烤时间)处理后,采用新水剂法提取南瓜籽油,测定了南瓜籽脂肪酶活性、南瓜籽油提取率、南瓜籽粕的蛋白质溶解度和南瓜籽油的理化指标。结果表明:微波处理最佳条件为微波功率480 W、微波时间60 s,在此条件下南瓜籽油提取率为95.51%,而烤箱烘烤处理最佳条件为烘烤温度110℃、烘烤时间10 min,在此条件下南瓜籽油提取率为94.13%,二者均显著高于未灭酶处理时的南瓜籽油提取率(90.54%);与烤箱烘烤灭酶处理相比,微波灭酶处理获得的南瓜籽油具有更低的过氧化值和更高的黄酮含量、总酚含量、DPPH自由基清除率,微波灭酶处理获得的脱脂粕的蛋白质溶解度更高,且耗电量只有烤箱烘烤灭酶的6.15%。在采用新水剂法提取南瓜籽油时,微波灭酶优于烤箱烘烤灭酶。

In order to compare the effects of different enzyme inactivation methods in the oil extraction by the new aqueous method, pumpkin seed kernels were treated with microwave(different microwave power and microwave time) and oven(different baking temperature and baking time), and they were used to extract pumpkin seed oil with the new aqueous method. The activities of lipase in pumpkin seeds, extraction rate of pumpkin seed oil, protein solubility of pumpkin seed meal and physicochemical indexes of pumpkin seed oil were determined. The results showed that the optimal conditions for microwave treatment were 480 W and 60 s, and the extraction rate of pumpkin seed oil was 95.51%, while the optimal conditions for oven baking were 110℃ and 10 min, and the extraction rate of pumpkin seed oil was 94.13%, both of which were significantly higher than that without enzyme inactivation treatment(90.54%). Compared with the oven baking treatment, the pumpkin seed oil obtained by microwave treatment had a lower peroxide value and higher flavonoid content, total phenol content, and DPPH radical scavenging rate. In addition, the protein solubility of the defatted meal obtained by microwave treatment was higher, and the power consumption was only 6.15% of that obtained by oven baking treatment. Microwave inactivation was superior to oven baking in the extraction of pumpkin seed oil using the new aqueous method.