水酶法提取番木瓜籽油工艺及其氧化稳定性分析

Aqueous Enzymatic Extraction and Oxidative Stability of Papaya Seed Oil

以番木瓜籽为原料,通过单因素试验和正交试验研究不同酶种类、酶解时间、料液比、酶添加量、酶解温度等因素对番木瓜籽油提取率的影响,确定番木瓜籽油提取的最佳工艺条件,并以番木瓜籽油过氧化值为评价指标,考察温度、光照、抗氧化剂对番木瓜籽油氧化稳定性的影响。结果表明,番木瓜籽油的最佳提取条件为:选用中性蛋白酶,酶添加量2.5%、酶解时间5 h、料液比1:7、酶解温度45℃。在此条件下,番木瓜籽油的提取率为85.73%。温度、光照、氧气均会引起贮藏过程中番木瓜籽油过氧化值的升高。添加抗氧化剂可明显提高番木瓜籽油的氧化稳定性,其中叔丁基对苯二酚的抗氧化效果最好。

This study was aimed to establish the optimum conditions for the aqueous enzymatic extraction of papaya seed oil by investigating the effects of enzymes, hydrolysis time, substrate to water ratio, enzyme dosage and temperature on oil yield by using single-factor and orthogonal array designs. Meanwhile, the effects of temperature, light and antioxidants on the oxidative stability of papaya seed oil as reflected by its peroxide value were also analyzed. The results showed that the optimum parameters for extracting papaya seed oil were found to be 5 h of hydrolysis using neutral protease at a dosage of 2.5% with a substrate to water ratio of 1:7(g/mL) at 45 ℃. Under the optimized conditions, the extraction yield of papaya seeds oil was 85.73%. Temperature, light and oxygen caused an increase in peroxide value during storage of papaya seed oil and TBHQ had good antioxidant effect on the oil.