响应面试验优化冷榨法提取辣椒籽油工艺研究  

Optimization of Cold Pressing Extraction Process of Chili Seed Oil by Response Surface Methodology

作　　者：杨永兴 连雅丽 许铭强 阿依佳·朱马义 邓伊洋 杨海燕 马燕 YANG Yong-xing;LIAN Ya-li;XU Ming-qiang;Ayijia·ZHUMAYI;DENG Yi-yang;YANG Hai-yan;MA Yan(Institute of Agro-product Storage and Processing/Xinjiang Deep Processing Engineering Technology Research Center of Main Agricultural Byproducts,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐830091 [2]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国调味品》2023年第4期148-155,共8页China Condiment

基　　金：新疆维吾尔自治区重点研发任务专项(2022B02008-4)。

摘　　要：为优化冷榨法提取辣椒籽油工艺,以四平头辣椒籽为原料,采用冷榨法提取辣椒籽油,优化冷榨法提取工艺参数。在单因素试验的基础上,采用响应面试验研究辣椒籽水分含量、转速、出粕口温度和出粕口孔径对辣椒籽油提取率的影响;并对比了冷榨法、溶剂法及超声辅溶剂法3种方式所得辣椒籽油的理化指标及营养成分。结果表明,冷榨法提取辣椒籽油的最佳工艺条件为辣椒籽水分含量5.26%、转速23 r/min、出粕口温度120℃、出粕口孔径8 mm,此时辣椒籽油提取率为43.96%。3种辣椒籽油中含有26种脂肪酸,主要为亚油酸、棕榈酸和油酸,质量分数分别为69.54%~69.85%、11.42%~11.64%和4.09%~7.15%。冷榨法所得辣椒籽油的酸值(1.36 mg KOH/g)最低,亚油酸、总辣椒碱和维生素E含量最高,分别为69.85%、0.08 mg/g和12.25 mg/100 g,油脂综合品质最好,是一种较为理想的辣椒籽油提油方式。To optimize the extraction process of chili seed oil by cold pressing method,the chili seed oil is extracted by cold pressing method using Sipingtou chili seeds as the raw materials,and the extraction process parameters of cold pressing method are optimized.The effects of moisture content of chili seeds,rotational speed,meal outlet temperature and meal outlet aperture on the extraction rate of chili seed oil are investigated by response surface test based on single factor test,and the physicochemical indexes and nutrients of chili seed oil obtained by cold pressing method,solvent method and ultrasonic co-solvent method are compared.The results show that the optimum process conditions for the extraction of chili seed oil by cold pressing method are moisture content of chili seeds of 5.26%,rotational speed of 23 r/min,meal outlet temperature of 120 ℃,meal outlet aperture of 8 mm,at this time,the extraction rate of chili seed oil is 43.96%.There are 26 fatty acids in the three chili seed oils,mainly are linoleic acid,palmitic acid and oleic acid,with mass fractions of 69.54%~69.85%,11.42%~11.64%and 4.09%~7.15% respectively.The acid value(1.36mg KOH/g)of chili seed oil obtained by cold pressing method is the lowest,the content of linoleic acid,total capsaicin and vitamin E is the highest of 69.85%,0.08mg/g and 12.25mg/100g respectively,and the comprehensive quality of oil is the best,which is an ideal method to extract chili seed oil.

关 键 词：辣椒籽油 冷榨法 油脂提取 活性成分 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]