椰子油酶法提取工艺优化及抗氧化活性评价  

Optimization of Enzymatic Extraction Processing of Coconut Oil Extraction and Its Functional Activity Study

作　　者：赵津好 张玉锋[1,2,3] 董泽来 阚金涛 陈梦冉 龚涵 Zhao Jinhao;Zhang Yufeng;Dong Zelai;Kan Jintao;Chen Mengran;Gong Han(Coconut Research Institution,Chinese Academy of Tropical Agricultural Sciences,Wenchang 571339;Engineering and Technology Research Center for Coconut Deep Process of Hainan Province,Wenchang 571339;National Engineering Research Center of Coconut,Wenchang 571339;Yunnan Agricultural University Institute of Tropical Crops,Pu er 665000)

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339 [2]海南省椰子深加工工程技术研究中心,文昌571339 [3]椰子国家工程研究中心,文昌571339 [4]云南农业大学热带作物学院,普洱665000

出　　处：《中国粮油学报》2025年第1期120-127,共8页Journal of the Chinese Cereals and Oils Association

基　　金：中央级公益性科研院所基本科研业务费专项(1630152022002)。

摘　　要：椰子油是一种富含饱和脂肪酸且对健康有益的天然油脂。酶解工艺利用酶反应破坏细胞壁的特性,是一种加速提炼油脂的绿色环保型加工工艺。研究不同酶的活性对椰子油提取率的影响,通过正交实验优化了油脂的提取条件,并对其功能活性进行了评价。结果表明,其最佳酶解工艺:复合酶配比为6∶4∶6(中性蛋白酶、纤维素酶和果胶酶),其中,中性蛋白酶、纤维素酶及果胶酶的质量分数分别为0.6%、0.4%、0.6%,在pH为5,酶解温度50℃,提取时间为4 h的提取条件下,椰子油提取率最佳可达85.77%。且所提取的油脂富含中链饱和脂肪酸、多酚、黄酮和维生素E等营养成分。经比较分析发现,酶法工艺提取的油脂在抗氧化能力检测指标整体优于索氏浸提法,且理化指标符合国家食用油标准。Coconut oil is a potential source of natural oil rich in essential polyunsaturated fatty acids and has various nutraceutical and health benefits.Enzymatic hydrolysis process is a kind of green and environment-friendly processing technology to accelerate the extraction of oil by using the characteristics of enzyme reaction to destroy cell walls.In this study,the effects of different enzyme activities on the extraction rate of coconut oil were studied,extraction conditions of coconut oils were optimized by orthogonal experiments,and the functional activity was evaluated.The results indicated that,the optimal enzymolysis technology was as below,the synthase ratio of 6∶4∶6(neutral protease,cellulase and pectinase),wherein,the mass fractions of neutral protease,cellulase and pectinase were 0.6%,0.4%and 0.6%,respectively.The maximum oil yield was 85.77%when pH was 5,enzymatic hydrolysis temperature was 50℃and extraction time was 4 hours.Under optimal extraction conditions,the extracted oil was rich in medium chain saturated fatty acids,polyphenols,flavonoids,and vitamin E.Through comparative analysis,it was found that the oil extracted by enzymatic method was better than Soxhlet extraction in antioxidant capacity,and the physical and chemical indexes met the national edible oil standard.

关 键 词：酶解工艺 椰子油 功能活性 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]