湿法超微粉碎结合水酶法提取辣木籽油及其氧化稳定性分析
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摘要
以辣木籽为原料,经湿法超微粉碎预处理后再经过低温烘干制成辣木籽粉,通过水酶法提取辣木籽油。利用单因素实验研究料液比、pH、酶添加量、酶解时间、酶解温度对辣木籽油提取率的影响,在此基础上采用正交实验确定水酶法提取辣木籽油的最佳工艺条件;并以辣木籽油过氧化值为评价指标,考察光照、温度和抗氧化剂对辣木籽油氧化稳定性的影响。结果表明,辣木籽油最佳提取条件为:以中性蛋白酶和复合蛋白酶按1∶1组成的复合酶为酶解用酶,料液比1∶6,pH 5. 0,复合酶添加量6%,酶解温度50℃,酶解时间8 h。在最佳提取条件下,辣木籽油提取率为85. 23%±0. 72%。光照及高温均能使辣木籽油的过氧化值升高,其中光照比温度对辣木籽油过氧化值的影响更大。因此,贮藏辣木籽油时,应尽量放置低温、避光处。另外,添加抗氧化剂BHT也能有效提高辣木籽油的氧化稳定性。
Moringa oleifera seeds were pretreated by wet superfine comminution,then dried at low temperature,and extracted by aqueous enzymatic method to make Moringa oleifera seed oil.On the basis of selecting neutral protease and compound protease(1∶ 1) as complex enzyme,the influences of ratio of material to liquid,pH,dosage of enzyme,enzymolysis time and enzymolysis temperature on the extraction rate of Moringa oleifera seed oil were studied by single factor experiment,then the extraction conditions were optimized by orthogonal experiment.Moreover,the effects of light,temperature and antioxidant on the oxidation stability of Moringa oleifera seed oil were analyzed.The results showed that the optimal extraction conditions of Moringa oleifera seed oil were obtained as follows:ratio of material to liquid 1∶ 6,pH 5.0,dosage of complex enzyme6%,enzymolysis time 8 h,enzymolysis temperature 50 ℃,and the extraction rate of Moringa oleifera seed oil was 85.23% ± 0.72% under these conditions.Light and high temperature could cause the increase of peroxide value,in which the effect of light was greater than that of temperature during storage of Moringa oleifera seed oil.Therefore,Moringa oleifera seed oil should be placed at low temperature and no light during storage.In addition,BHT had good antioxidant effect on Moringa oleifera seed oil.
Moringa oleifera seeds were pretreated by wet superfine comminution,then dried at low temperature,and extracted by aqueous enzymatic method to make Moringa oleifera seed oil.On the basis of selecting neutral protease and compound protease(1∶ 1) as complex enzyme,the influences of ratio of material to liquid,pH,dosage of enzyme,enzymolysis time and enzymolysis temperature on the extraction rate of Moringa oleifera seed oil were studied by single factor experiment,then the extraction conditions were optimized by orthogonal experiment.Moreover,the effects of light,temperature and antioxidant on the oxidation stability of Moringa oleifera seed oil were analyzed.The results showed that the optimal extraction conditions of Moringa oleifera seed oil were obtained as follows:ratio of material to liquid 1∶ 6,pH 5.0,dosage of complex enzyme6%,enzymolysis time 8 h,enzymolysis temperature 50 ℃,and the extraction rate of Moringa oleifera seed oil was 85.23% ± 0.72% under these conditions.Light and high temperature could cause the increase of peroxide value,in which the effect of light was greater than that of temperature during storage of Moringa oleifera seed oil.Therefore,Moringa oleifera seed oil should be placed at low temperature and no light during storage.In addition,BHT had good antioxidant effect on Moringa oleifera seed oil.
引文
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[2]刘凤霞,王苗苗,赵有为,等.辣木中功能性成分提取及产品开发的研究进展[J].食品科学,2015,36(19):282-286.
[3]BHUTADA P R,JADHAV A J,PINJARI D V,et al. Solvent assisted extraction of oil from Moringa oleifera Lam.seeds[J]. Ind Cros Prod,2016,82:74-80.
[4]段琼芬,余建兴,马李一,等.超声波辅助溶剂萃取辣木籽油条件优化[J].中国粮油学报,2009,24(8):92-95.
[5]ZHAO S W,ZHANG D K. A parametric study of supercritical carbon dioxide extraction of oil from Moringa oleifera seeds using a response surface methodology[J]. Sep Purif Technol,2013,113:9-17.
[6]NGUYEN H N,GASPILLO P D,MARIDABLE J B,et al.Extraction of oil from Moringa oleifera kernels using supercritical carbon dioxide with ethanol for pretreatment:optimization of the extraction process[J]. Chem Eng Process,2011,50:1207-1213.
[7]FEBRIANTO N A,YANG T A. Producing high quality edible oil by using eco-friendly technology:a review[J].Adv J Food Sci Technol,2011,3(4):317-326.
[8]SAJID L,FAROOQ A. Aqueous enzymatic sesame oil and protein extraction[J]. Food Chem,2011,125(2):679-684.
[9]马李一,余建兴,张重权,等.水酶法提取辣木油的工艺研究[J].林产化学与工业,2010,30(3):53-56.
[10]刘华勇.水酶法同时提取辣木籽油和抗氧化肽的研究[D].广州:华南理工大学,2016.
[11]YUSOFF M M,GORDON M H,EZEH O,et al. Aqueous enzymatic extraction of Moringa oleifera oil[J]. Food Chem,2016,211:400-408.
[12]陈体强,吴锦忠.超微粉碎后超临界CO2萃取灵芝孢子挥发油组分的GC-MS分析[J].天然产物研究与开发,2006,18(6):982-985.
[13]叶丽红,王标诗,程漪婷,等.水酶法提取番木瓜籽油工艺及其氧化稳定性分析[J].食品科学,2014,35(16):58-63.
[14]樊建麟,邵金良,叶艳萍,等.辣木籽营养成分含量测定[J].中国食物与营养,2016,22(5):69-72.
[15]段琼芬,马李一,余建兴,等.辣木油的抗氧化稳定性研究[J].北京林业大学学报,2009,31(6):112-115.