木瓜籽油的浸提工艺及其调和油配方的优化
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摘要
为木瓜加工副产物的开发利用提供理论及技术支持,采用正交试验研究超声浸提木瓜籽油工艺条件优化;同时将其与菜籽油、橄榄油调配研制调和油。结果表明:木瓜籽油最佳提取工艺条件为液料比1∶5,超声功率100 W,提取温度55℃,提取时间1h,在此条件下木瓜籽油提取率为26.24%;最佳调和油配方为木瓜籽油∶菜籽油∶橄榄油=1∶4∶1,其自由基清除率为48.7%,抗氧化性能优于其余配方,其过氧化值为1.068meq/kg,符合食用调和油相关要求。
In order to provide theoretical and technical support for the development and utilization of Chaenomeles speciosa processing by-products,an orthogonal test was employed to optimize the process conditions of ultrasonic extraction of C.speciosaseed oil.At the same time,it was mixed with rapeseed oil and olive oil to prepare blending oil.Results:The optimum extraction conditions of C.speciosa seed oil were as follows:the ratio of liquid to material was 1∶5,the ultrasonic power was 100 W,and the extraction temperature was 55℃.The extraction time was 1 h,under these conditions the extraction rate of C.speciosaseed oil could be up to 26.24%,and the best formula was C.speciosaseed oil∶rapeseed oil∶olive oil=1∶4∶1,the free radical scavenging rate was 48.7%,and the antioxidant activity was superior to other formulations,the peroxide value of which was 1.068 meq/kg,meeting the requirements of edible blending oil.
In order to provide theoretical and technical support for the development and utilization of Chaenomeles speciosa processing by-products,an orthogonal test was employed to optimize the process conditions of ultrasonic extraction of C.speciosaseed oil.At the same time,it was mixed with rapeseed oil and olive oil to prepare blending oil.Results:The optimum extraction conditions of C.speciosa seed oil were as follows:the ratio of liquid to material was 1∶5,the ultrasonic power was 100 W,and the extraction temperature was 55℃.The extraction time was 1 h,under these conditions the extraction rate of C.speciosaseed oil could be up to 26.24%,and the best formula was C.speciosaseed oil∶rapeseed oil∶olive oil=1∶4∶1,the free radical scavenging rate was 48.7%,and the antioxidant activity was superior to other formulations,the peroxide value of which was 1.068 meq/kg,meeting the requirements of edible blending oil.
引文
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[4] SUN L N,HONG Y F.Chemical constituents of Chaenomeles sinensis(Thouin.)Koehne[J].Journal of Chinese Pharmaceutical Sciences,2000,9(1):6-9.
[5]徐青梅.光皮木瓜中黄酮类物质提取工艺的研究[J].保鲜与加工,2012,12(5):23-28.
[6]姚宇博,胡小松,孙志健,等.哈密瓜籽油的超临界CO2萃取及抗氧化性研究[J].中国油脂,2012,37(9):15-18.
[7] PORTO C D,NATOLINO A,DECORTI D.Effect of ultrasound pre-treatment of hemp(Cannabis sativa L.)seedon supercritical CO2extraction of oil[J].J Food Sci Technol,2015,52(3):1748-1753.