水酶法提取毛叶山桐子油的工艺优化及其品质分析水酶法提取毛叶山桐子油的工艺优化及其品质分析

Abstract

旨在为水酶法提取毛叶山桐子油的工业化应用提供参考，以毛叶山桐子鲜果为原料，通过单因素实验和响应面实验对水酶法提取毛叶山桐子油的工艺条件进行优化，并对水酶法提取的毛叶山桐子油与索氏抽提法、热榨法及低温压榨法提取的毛叶山桐子油品质进行比较。结果表明：水酶法提取毛叶山桐子油的最佳工艺条件为加热预处理（汽蒸10 min）、料液比1∶ 3.5、提取时间5.6 h、加酶量2.70%（酶为质量比1∶ 1的纤维素酶和中性蛋白酶），在此条件下毛叶山桐子油提取率达77.45%；与其他3种方法提取的毛叶山桐子油相比，水酶法提取的毛叶山桐子油酸值(KOH)（262 mg/g）和过氧化值（5.55 mmol/kg）最低，亚油酸含量最高（64.03%）。综上，优化的水酶法工艺提取的毛叶山桐子油品质较好。 In order to provide reference for the industrial application of aqueous enzymatic method (AEE) for Idesia polycarpa var.vestita Diels oil extraction, the AEE conditions of extracting oil from fresh fruit of Idesia polycarpa var.vestita Diels were optimized by single-factor tests and response surface methodology, and the quality of the oil extracted by AEE was compared with that extracted by Soxhlet extraction, hot pressing and cold pressing. The results showed that the optimal extraction conditions of AEE were as follows: heating pretreatment (steaming for 10 min), solid-liquid ratio 1∶ 3.5, extraction time 5.6 h, enzyme dosage 2.70% (mass ratio of cellulase to neutral protease 1∶ 1). The oil extraction rate achieved 77.45% under the optimal conditions. Compared with the oil extracted by the other three methods, the acid value (2.62 mgKOH/g) and peroxide value (5.55 mmol/kg) of the oil extracted by AEE were the lowest, and the linoleic acid content was the highest (64.03%). In conclusion, the quality of Idesia polycarpa var.vestita Diels oil extracted by the optimized AEE process is better.

Keywords

• 水酶法；毛叶山桐子；鲜果油；提取率；油脂品质
• aqueous enzymatic method; idesia polycarpa var. vestita diels; fresh fruit oil; extraction rate; oil quality