超声波辅助提取牛油果油工艺及产品性质研究

Study on the ultrasonic assisted extraction technology of avocado oil and product properties

以牛油果为原料,在单因素试验基础上,采用响应面法优化超声波辅助提取牛油果油工艺条件,并考察其理化性质及抗氧化能力。结果表明:最佳提取工艺条件为液料比21∶1(mL/g)、提取时间11.5 min、提取温度46℃,在此条件下牛油果油的得率为44.48%;提取的牛油果油色泽浅绿色,透明液体,具有牛油果香味,碘值297 g/100 g,折光率1.468 3,酸价1.70 mg KOH/g,皂化值164 mg KOH/g,过氧化值0.12 mmol/kg;其具有较强的抗氧化能力,对铁离子的最大还原能力为0.501 mg/mL,对DPPH自由基最大清除率为42.41%,对羟基自由基最大清除率为81.65%,对超氧阴离子自由基最大清除率为73.34%。

Based on single factor experiment,the ultrasonic assisted extraction of avocado oil was optimized by response surface methodology,and its physicochemical properties and antioxidant capacity were investigated.The results showed that the optimum extraction conditions were as follows:liquid to material ratio 21 ∶1(mL/g),extraction time 11.5 min,and extraction temperature 46 ℃.Under these conditions,the yield of avocado oil was 44.48 %.The extracted avocado oil was light green,transparent liquid,with avocado flavor,iodine value 297 g/100 g,refractive index 1.468 3,acid value 1.70 mg KOH/g,saponification value 164 mg KOH/g,peroxide value 0.12 mmol/kg.It also has strong antioxidant capacity.The maximum reduction capacity of iron ions was 0.501 mg/mL,the maximum scavenging rate of DPPH radical was 42.41 %,the maximum scavenging rate of hydroxyl radical was 81.65 %,and the maximum scavenging rate of superoxide anion radical was 73.34 %.