百香果果籽油提取工艺优化及其调和油的调配研究  

Extraction Technology Optimization of Passion Fruit Seed Oil and Its Blending Oil Formula

作　　者：宁芯 韦静 黎梓玉 彭艳华 罗弦 罗志辉 陈渊 陈丽娜 杜伟 汪磊 Ning Xin;Wei Jing;Li Ziyu;Peng Yanhua;Luo Xian;Luo Zhihui;Chen Yuan;Chen Lina;Du Wei;Wang Lei(Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology,Yulin 537000;Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi,Yulin 537000;College of Chemistry and Food Science,Yulin Normal University,Yulin 537000;Yihai Kerry(Wuhan)oils and Grains Industries Co.,Ltd4,Wuhan 430040;Guangxi Hong Bang Food Co.,Ltd,Yulin 537400)

机构地区：[1]广西农产资源化学与生物技术重点实验室,玉林537000 [2]广西高校桂东南特色农产资源高效利用重点实验室,玉林537000 [3]玉林师范学院化学与食品科学学院,玉林537000 [4]益海嘉里(武汉)粮油工业有限公司,武汉430040 [5]广西宏邦食品有限公司,玉林537400

出　　处：《中国粮油学报》2020年第2期77-82,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31960478);广西重点研发计划项目(2018AB45026);玉林师范学院高层次人才科研启动基金项目(G2018011);广西高校中青年教师基础能力提升项目(2018KY0468);玉林师范大学大学生创新创业项目(201810606011,201810606077)

摘　　要：以百香果果籽为研究对象,通过超声波辅助溶剂法提取百香果果籽油。以百香果果籽油的得率为评价指标,在单因素的基础上,选取超声温度、超声功率、超声时间和料液比进行Box-Behnken响应面法实验设计,对其提取工艺参数进行优化。研究表明,超声波辅助溶剂法提取百香果果籽油的最佳工艺条件为超声功率160 W、料液比1∶16 g/mL,超声温度35℃,超声时间39.3 min,该条件下百香果果籽油得率为24.7%。百香果果籽油的脂肪酸主要由亚油酸(69.6%)、油酸(17.1%)、棕榈酸(9.8%)和硬脂酸(2.2%)组成。参照食用调和油标准(Q/BAAK0012S),配制了百香果果籽食用调和油,配方为:大豆油56.5%、菜子油20.9%、百香果果籽油10.0%、玉米油3.0%、葵花籽油3.0%、花生油6.0%、芝麻油0.6%。该调和油含13.89%饱和脂肪酸、33.86%单不饱和脂肪酸和50.66%多不饱和脂肪酸,n-3多不饱和脂肪酸、n-6多不饱和脂肪酸和反式脂肪酸质量分数分别为:4.73%、45.90%、1.62%。With passion fruit seeds as investigated object,the passion fruit seed oil was extracted by ultrasonic-assisted solvent extraction method.On the basis of single-factor experiments,the ultrasonic power,ratio of liquid to material,ultrasonic temperature and ultrasonic extraction time were optimized by Box-Benhnken center-united experiment design coupled with response surface methodology,with yield of passion fruit seed oil as evaluation index.The results showed that the appropriate process parameters for passion fruit seed oil extraction were ultrasonic power 160 W,sample ratio/solvent 1∶16 g/mL,ultrasonic temperature 35℃,ultrasonic time 39.3 min.Under these conditions,the extraction yield of passion fruit seed oil was 24.7%.The main composition of passion fruit seed oil were 69.6%linoleic acid,17.1%oleic acid,9.8%palmitic acid and 2.2%stearic acid.The edible blend oil from passion fruit seed was prepared with 56.5%soybean oil,20.9%rapeseed oil,10.0%passion fruit seed oil,3.0%corn oil,3.0%sunflower seed oil,6.0%peanut oil and 0.6%sesame oil according to the edible blending oil standard Q/BAAK0012 S,in which the contents of saturated fatty acid,monounsaturated fatty acid,polyunsaturated fatty acid,n-3 polyunsaturated fatty acid,n-6 polyunsaturated fatty acid and trans fatty acid were 13.89%,33.86%,50.66%,4.73%,45.90%and 1.62%respectively.

关 键 词：百香果果籽油 超声波辅助提取 响应面优化 食用调和油 脂肪酸组成 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]