南瓜籽油的水酶法提取工艺及产品的理化性质  

Aqueous enzymatic extraction of pumpkin seed oil and its physical-chemical properties

作　　者：王丽波[1] 徐雅琴[1] 杨昱[1] 孙欣[1] 

机构地区：[1]东北农业大学理学院,哈尔滨150030

出　　处：《农业工程学报》2011年第10期383-387,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省教育厅科学技术研究项目(项目编号11551066)

摘　　要：为提高南瓜籽油的出油率和出油品质,采用水酶法建立南瓜籽油提取工艺,通过单因素试验和正交试验优化提取工艺条件,并对南瓜籽油的理化性质和主要营养组分进行了分析。研究结果表明,水酶法提取南瓜籽油的较佳工艺条件为:复合酶配比1:6:6(酸性蛋白酶:纤维素酶:果胶酶)、复合加酶量1.2%、酶解pH值为4.0、酶解温度48℃、酶解时间3h,南瓜籽出油率为38.34%。对比超临界CO2提取法出油率32.90%和超声波溶剂法出油率44.60%,使用水酶法出油率较高,所提取的南瓜籽油色泽明亮,澄清透明,富含不饱和脂肪酸、植物甾醇和维生素E等营养成分,其理化性质优于其他2种方法提取的油脂,各项指标均达到了国家食用油标准,是具有特殊功能的营养保健油源。In order to get high quality oil from naked pumpkin seeds,aqueous enzymatic technology has been developed.Single factor experiment and orthogonal experiment were applied to optimize the best extraction conditions.Some of the physicochemical properties of the extracted oil were analyzed.The optimum extraction conditions were determined when proportion of complex enzyme（acidic proteinase：cellulase：pectinase）,dosage of complex enzyme,pH value,temperature of enzymatic hydrolysis and extraction time were 1：6：6,1.2%,4.0,48℃ and 3 h,respectively.Under optimized conditions,the oil yield of 38.34% was obtained between in the oil yield of 32.90% and 44.60% using supercritical carbon dioxide and ultrasonic extraction.The oil using aqueous enzymatic technology was rich in unsaturated fatty,phytosterol and vitamin E with the color of oil light-colored and transparent.And other physicochemical properties of oil using aqueous enzymatic technology were also superior to oil using other technologies.These results indicate that aqueous enzymatic technology had a good applying prospect in oil extraction industry.

关 键 词：优化 物理特性 化学特性 南瓜籽油 水酶法 复合酶 正交试验 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]