Zhongguo youzhi (Jul 2022)
水酶法提取红瓜子仁油工艺条件优化及其挥发性成分分析Optimization of aqueous enzymatic extraction of red melon seed kernel oil and its volatile components analysis
Abstract
为了获得红瓜子仁水酶法提油的最佳工艺条件，了解红瓜子仁油贮藏过程中挥发性成分的变化，以红瓜子仁油提取率为指标，采用单因素试验和正交试验对红瓜子仁油的水酶法提取工艺条件进行优化，并采用HS-GC-IMS技术对贮藏0 d和1年(4 ℃冰箱中存放)的红瓜子仁油的挥发性成分进行分析。结果表明：水酶法提取红瓜子仁油最佳工艺条件为料液比1∶ 5、碱性蛋白酶添加量5%、酶解温度50 ℃、酶解时间3 h、pH 10，在此条件下红瓜子仁油提取率为75.68%；红瓜子仁油中主要的挥发性成分有25种，不同贮藏时间下红瓜子仁油中挥发性成分的含量存在差异，其中3-甲基-1-丁醇和3-羟基-2-丁酮可初步确定为新鲜红瓜子仁油挥发性成分的标志物。研究结果说明水酶法提取红瓜子仁油可以获得较高的油脂提取率，贮藏时间影响红瓜子仁油中挥发性成分的组成及含量。 In order to obtain the optimal process conditions of extracting oil from red melon seeds with aqueous enzymatic method and understand the changes of volatile components of the red melon seed kernel oil during storage, with the extraction rate as the index, the extraction process conditions of red melon seed kernel oil were optimized by single factor experiment and orthogonal experiment, and the volatile components of red melon seed kernel oil stored for 0 d and 1 year (stored in a refrigerator at 4 ℃) were analyzed by HS-GC-IMS. The results showed that the optimal process conditions for aqueous enzymatic extraction of red melon seed kernel oil were obtained as follows: solid-liquid ratio 1∶ 5, enzyme dosage of alkali protease 5%, enzymatic hydrolysis temperature 50 ℃, enzymatic hydrolysis time 3 h, and pH 10. Under the optimal conditions, the extraction rate of red melon seed kernel oil was 75.68%. There were 25 main volatile components in the red melon seed kernel oil, and there were differences in the content of volatile components in red melon seed kernel oil under different storage time, among which 3-methyl-1-butanol and 3-hydroxyl-2-butanone could be preliminarily identified as a marker of volatile components in fresh red melon seed kernel oil. In conclusion, the aqueous enzymatic extraction of red melon seed kernel oil can obtain higher oil extraction rate, and the storage time affects the composition and content of volatile components in red melon seed kernel oil.
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