水酶法提取丝瓜籽油的工艺研究及其理化性质分析  

Study on Extraction of Luffa Seed Oil by Aqueous Enzymatic Method and Analysis of the Physicochemical Properties

作　　者：单承莺[1] 聂韡[1] 马世宏[1] 张卫明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2016年第5期78-80,共3页Chinese Wild Plant Resources

基　　金：江苏省产学研联合创新资金-前瞻性联合研究项目(BY2014018)

摘　　要：通过单因素和正交试验,确定水酶法提取丝瓜籽油的最佳工艺,并对得到的油脂的理化性质进行测定。结果表明,最佳工艺为酶解时间6.5h、酶解温度50℃、酶添加量5%、p H6,在此条件下丝瓜籽提油率可达29.6%。水酶法提取的丝瓜籽油各项理化性质均符合国家标准,且比传统工艺提取的丝瓜籽油品质更好。The optimum extraction conditions of luffa seed oil by aqueous enzymatic method were determined by single factor and orthogonal experiments, and the physicochemical properties were analyzed. The results showed that the best oil extraction process was as follows： the hydrolysis time 6.5 h, and temperature 50 ℃, enzyme dose 5%, hydrolysis pH6. Under these conditions, oil extraction rate was 29.6%. The physicochemical properties of luffa seed oil extracted by aqueous enzymatic method were fully complied with national standards, and were superior to the luffa seed oil extracted by traditional method.

关 键 词：丝瓜籽油 水酶法 工艺条件 理化性质 

分 类 号：TQ645[化学工程—精细化工] TQ646