皱皮木瓜籽油提取工艺优化及其理化性质和抗氧化活性  

Optimization of Extraction,Physicochemical Properties and Antioxidant Ability of Chaenomeles speciosa(Sweet) Nakai Seed Oil

作　　者：邓叶俊 黄立新[1,2] 张彩虹[1,2] 谢普军[1,2] 张琼[1] 丁莎莎[1] 

机构地区：[1]中国林业科学研究院林产化学工业研究所,生物质化学利用国家工程实验室,国家林业局林产化学工程重点开放性实验室,江苏省生物质能源与材料重点实验室,江苏南京210042 [2]中国林业科学研究院林业新技术研究所,北京100091

出　　处：《食品科学》2017年第10期229-235,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0600800);中国林业科学研究院中央级公益性科研院所基本科研业务费专项(CAFYBB2016QA011)

摘　　要：以皱皮木瓜籽为原料,研究溶剂浸提法提取皱皮木瓜籽油的最佳工艺。在单因素试验的基础上,进行正交试验优化分析,确定皱皮木瓜籽油的最佳提取工艺条件为:料液比1∶4(g/mL)、提取温度60℃、提取时间150 min。在该条件下皱皮木瓜籽油的提取率为28.48%。皱皮木瓜籽油的酸值和过氧化值等指标达到了食用油脂的标准。将皱皮木瓜籽油甲酯化后,利用气相色谱-质谱联用法鉴定出12种脂肪酸,主要为油酸(42.69%)、亚油酸(32.46%)、棕榈酸(12.92%)、硬脂酸(4.82%)、花生酸(3.27%),不饱和脂肪酸含量达77.42%。通过测定清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基能力来评价皱皮木瓜籽油的抗氧化活性,结果表明对DPPH自由基和羟自由基的IC50分别为8.51、0.396 mg/mL。The conditions for solvent extraction of Chaenomeles speciosa （Sweet） Nakai seed oil （CSNSO） were optimized using one-factor-at-a-time and orthogonal array design methods. A solid-to-liquid ratio of 1：4 （g/mL）; an extraction temperature of 60 ℃and an extraction time of 150 min were found to be optimal for the maximum oil yield （28.48%）. Both the acid value and peroxide value of CSNSO met the quality standard for edible oils and fats. After methyl esterification,12 fatty acids were identified by gas chromatography-mass spectrometry （GC-MS）, and the major fatty acid in the oil was oleic acid, which accounted for 42.69% of the total fatty acids, followed by linoleic acid （32.46%）, palmitic acid （12.92%）, stearic acid （4.82%） and arachic acid （3.27%）. The relative content of unsaturated fatty acids was as high as 77.42%.The antioxidant activity of CSNSO was estimated by testing DPPH free radical and ＇OH scavenging ability, and the 50% inhibitory concentration （IC50） values were determined to be 8.51 and 0.396 mg/mL, respectively.

关 键 词：皱皮木瓜籽油 提取 工艺优化 理化性质 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]