水酶法提取栀子油工艺优化及其脂肪酸组成

Optimization of extraction of Gardenia jasminoides oil by aqueous enzymatic method and its fatty acid composition

为促进栀子的开发利用,以栀子成熟果实为原料,采用水酶法提取栀子油。采用单因素实验研究酶种类、加酶量、酶解pH、酶解温度、液料比、酶解时间对栀子油得率的影响,在此基础上采用均匀设计实验进行工艺条件优化,并对各种酶提取的栀子油进行脂肪酸组成分析。结果表明:水酶法提取栀子油的最佳工艺条件为采用中性蛋白酶、加酶量0.7%、液料比3∶1、酶解pH 7、酶解温度60℃、酶解时间7 h,在此条件下栀子油得率为7.27%,与空白组(3.34%)相比提高了117.66%;栀子油中亚油酸含量最高,超过56%,不饱和脂肪酸含量为80%左右。不同酶提取栀子油的脂肪酸组成及含量没有显著差异。

In order to promote the development and utilization of Gardenia jasminoides, With the mature fruit of Gardenia jasminoides as raw material, the oil was extracted by aqueous enzymatic method. The effects of enzyme species, enzyme dosage, enzymatic hydrolysis pH, enzymatic hydrolysis temperature, liquid-material ratio and enzymatic hydrolysis time on the yield of Gardenia jasminoides oil were studied by single factor experiment. The process parameters were optimized by uniform design on the basis of single factor experiment. The fatty acid composition of Gardenia jasminoides oil extracted by different enzymes was analyzed. The results showed that the optimal process conditions were obtained as follows: with neutral protease for enzymolysis, enzyme dosage 0.7%, liquid-material ratio 3∶1, enzymatic hydrolysis pH 7, enzymatic hydrolysis temperature 60℃ and enzymatic hydrolysis time 7 h. Under these conditions, the yield of Gardenia jasminoides oil was 7.27%, which was 117.66% higher than that of control(3.34%). The linoleic acid content in Gardenia jasminoides oil was the highest, exceeding 56%, and unsaturated fatty acids content was about 80%. There was no significant difference in the fatty acid composition and content of Gardenia jasminoides oils extracted by different enzymes.