超声波辅助酶法提取苹果籽油工艺优化及其脂肪酸组成分析  

Optimization of ultrasound-assisted enzymatic extraction of apple seed oil and its fatty acid composition

作　　者：毕艳红[1] 王朝宇[1,2] 陈晓明[1] 白青云[1] 赵希荣[1] 

机构地区：[1]淮阴工学院生命科学与化学工程学院,江苏淮安223003 [2]江苏省生物质转化与过程集成工程实验室,江苏淮安223005

出　　处：《中国油脂》2014年第10期19-23,共5页China Oils and Fats

基　　金：江苏省自然科学基金项目(BK2012243);江苏省青蓝工程项目;淮阴工学院科研基金项目(HGC1311)

摘　　要：采用超声波辅助酶法提取苹果籽油,通过单因素试验和响应面法对提取工艺进行优化,并利用气相色谱-质谱联用法测定苹果籽油的脂肪酸组成。结果表明,超声波辅助酶法提取苹果籽油的优化工艺条件为复合蛋白酶添加量1.5%(以底物质量计)、超声波频率28 kHz、超声时间20min、料液比1∶8.43、pH 7.43、酶解时间6.38 h。在优化工艺条件下,苹果籽的理论出油率达31.03%。气相色谱-质谱联用测定结果表明苹果籽油中富含不饱和脂肪酸,总含量达到89.371%,其中油酸、亚油酸含量分别为36.276%、53.095%。The ultrasound - assisted enzymatic extraction of apple seed oil was optimized by single factor experiment and response surface methodology, and the fatty acid composition of apple seed oil was analyzed by GC - MS. The results showed that the optimal extraction conditions were obtained as follows： compound protease dosage 1.5% （ based on the substrate mass）, ultrasonic frequency 28 kHz, ultrasonic time 20 min, ratio of material to liquid 1 ： 8.43, pH 7.43 and enzymolysis time 6.38 h. Under these conditions, the theoretical yield of apple seed oil was 31.03 %. The determination result of GC - MS indicated that apple seed oil was rich in unsaturated fatty acids, and its total content reached 89. 371%, in which the contents of oleic acid and linoleic acid were 36. 276% and 53. 095% respectively.

关 键 词：苹果籽油 超声波辅助酶法 提取 响应面法 气相色谱-质谱联用 脂肪酸组成 

分 类 号：TQ644[化学工程—精细化工]