超声波辅助水酶法提取柚子籽油及其抗氧化性研究
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摘要
采用超声波辅助水酶法提取柚子籽油,考察了酶添加量、pH、酶解温度、酶的比例、酶解时间对柚子籽油得率的影响。结果表明:柚子籽油最佳提取工艺条件为酶添加量2. 0%(以柚子籽质量计)、pH6、酶解温度50℃、纤维素酶与中性蛋白酶比例2∶1、酶解时间60 min,在此条件下柚子籽油得率达到33. 2%。此外,通过检测羟自由基清除率和超氧阴离子自由基清除率,比较了柚子籽油与维生素C和白藜芦醇的抗氧化性,结果表明柚子籽油具有良好的抗氧化性。
The pomelo seed oil was prepared by ultrasound-assisted aqueous enzymatic extraction. The effects of enzyme dosage,pH,enzymolysis temperature,enzyme ratio,enzymolysis time on the yield of pomelo seed oil were discussed. The results showed that the optimal extraction conditions were determined as follows: enzyme dosage 2. 0%( based on pomelo seed mass),pH 6,enzymolysis temperature50 ℃,ratio of cellulase to neutral protease 2∶ 1,and enzymolysis time 60 min. Under these conditions,the yield of pomelo seed oil reached 33. 2%. In addition,through the detection of hydroxyl free radical scavenging rate and superoxide anion free radical scavenging rate,the antioxidant activity of pomelo seed oil was compared with vitamin C and resveratrol,and the results indicated that pomelo seed oil had good antioxidant activity.
The pomelo seed oil was prepared by ultrasound-assisted aqueous enzymatic extraction. The effects of enzyme dosage,pH,enzymolysis temperature,enzyme ratio,enzymolysis time on the yield of pomelo seed oil were discussed. The results showed that the optimal extraction conditions were determined as follows: enzyme dosage 2. 0%( based on pomelo seed mass),pH 6,enzymolysis temperature50 ℃,ratio of cellulase to neutral protease 2∶ 1,and enzymolysis time 60 min. Under these conditions,the yield of pomelo seed oil reached 33. 2%. In addition,through the detection of hydroxyl free radical scavenging rate and superoxide anion free radical scavenging rate,the antioxidant activity of pomelo seed oil was compared with vitamin C and resveratrol,and the results indicated that pomelo seed oil had good antioxidant activity.
引文
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[2]张怡.福建特产柚子加工及综合利用技术的研究[D].福州:福建农林大学,2009.
[3]耿薇,曹蕾,陈燕.柚子籽油的脂肪酸组成与含量分析[J].化学工程师,2015,29(2):14-16.
[4]郭烨.柚子籽油营养分析及其微胶囊制备[D].南昌:南昌大学,2012.
[5]陈立新,陈锐,陈旭辉,等.超声波辅助提取沙田柚种籽油工艺优化研究[J].中国农业通报,2012,28(30):301-305.
[6]陈佳烨,肖小年,易海斌,等.柚子籽油微乳制备工艺优化[J].南昌大学学报,2014,38(2):147-152.
[7]朱敏敏,赵巧玲,魏长庆.水酶法制油工艺研究进展[J].粮食与油脂,2017,30(11):12-13.
[8]冯红霞,江连洲,李杨,等.超声波辅助酶法提取油茶籽油的影响因素研究[J].食品工业科技,2013,34(6):272-275.
[9]李杨,冯红霞,王欢,等.超声波辅助水酶法提取红花籽油的工艺研究[J].中国粮油学报,2014,29(7):63-67.
[10]胡翠珍,李胜,马绍英,等.响应面试验优化葡萄籽油提取工艺及其抗氧化性[J].食品科学,2015,36(20):56-61.
[11]程德竹,杜爱玲,李成帅,等.生姜提取物对邻苯三酚自氧化生成超氧阴离子自由基的清除[J].中国调味品,2014,39(11):35-39.
[12]方芳,许凯扬,朱强,等.超声波辅助水酶法萃取葫芦籽油的研究[J].中国粮油学报,2012,27(10):62-66.
[13]肖龙艳,齐玉堂,张维农,等.超声波辅助水剂法提取茶叶籽油工艺的研究[J].中国油脂,2011,36(7):5-8.
[14]胡滨,陈一资,苏赵.超声波和微波辅助水酶法提取葡萄籽油的工艺研究[J].中国油脂,2015,40(12):12-17.