水酶法提取青金桔籽油及抗氧化活性分析的研究

Extraction and Antioxidant Activity Analysis of Citrus microcarpa Seed Oil by Water Enzymatic Method

研究以青金桔籽为原料,通过水酶法提取青金桔籽油,优化提取工艺参数、分析其脂肪酸组成与抗氧化活性。首先,以青金桔籽油提取率为指标,通过单因素实验(酶解时间、酶解温度、料液比、酶解pH值以及酶质量分数)考察了对青金桔籽油提取率的影响;在此基础上,采用响应面实验法确定出水酶法提取青金桔籽油的最佳工艺条件:酶解时间为12 h、酶解温度为55℃、料液比为1∶6.47、pH值为3.30、酶质量分数为4.47%。其次,用气相色谱仪对以上工艺所得青金桔籽油脂肪酸组成及相对含量进行检测分析。结果表明,青金桔籽油中含有8种脂肪酸,其中不饱和脂肪酸相对质量分数高达67%。最后,对青金桔籽油进行抗氧化活性测定。结果表明,青金桔籽油具有一定的还原能力,对DPPH·、O_(2)^(-·)、·OH的半数清除率值IC 50分别为0.76、2.55、0.23 mg/mL。

In this study,citrus microcarpa seeds were used as the raw materials,and citrus microcarpa seed oil was extracted through aqueous enzymatic method.The extraction process parameters were optimized,and the fatty acid composition and antioxidant activity were analyzed.Firstly,the extraction rate of citrus microcarpa seed oil was used as an indicator,the influence of single factor experiments(enzymatic hydrolysis time,enzymatic hydrolysis temperature,solid-liquid ratio,enzymatic hydrolysis pH value,and enzyme concentration)on the extraction rate of citrus microcarpa seed oil was investigated.On this basis,the response surface methodology was used to determine the optimal process conditions for enzymatic extraction of citrus microcarpa seed oil from effluent:enzymatic hydrolysis time of 12 hours,enzymatic hydrolysis temperature of 55℃,solid-liquid ratio of 1∶6.47,pH value of 3.30,and enzyme concentration of 4.47%.Secondly,a gas chromatograph was used to detect and analyze the fatty acid composition and relative content of the obtained kumquat seed oil from the above processes.The results indicated that there were 8 kinds of fatty acids in the seed oil of citrus microcarpa,of which the relative content of Unsaturated fat acids could be as high as 67%.Finally,the antioxidant activity of citrus microcarpa seed oil was determined.The results indicated that citrus microcarpa seed oil had a certain reduction ability,with IC 50 values of 0.76,2.55 and 0.23 mg/mL for DPPH·,O_(2)^(-·),and·OH,respectively.