水酶法提取丝瓜籽油的工艺研究.doc

水酶法提取丝瓜籽油的工艺研究* 胡 滨1 赵 勤1 刘 勇2 陈一资1 1 苏 赵1 （四川农业大学食品学院1，四川，雅安 625014）（四川农业大学理学院，四川，雅安 625014）摘 要以丝瓜籽为原料，研究水酶法提取丝瓜籽油的最佳工艺并对其脂肪酸组成、理化特性进行分析。经单因素试验与混料试验，确定了水酶法提取丝瓜籽油的分步酶解条件为：首先添加2.0 %的复合酶（维素酶:果胶酶:半纤维素酶的配比0.663:0.237:0.100），在pH、温度 ℃、液料比7:1条件下，酶解2 h；再加入1. %的中性蛋白酶，在pH、温度5 ℃条件下，酶解 h，最终丝瓜籽油提取率93.85 %。该油富含不饱和脂肪酸，其酸过氧化值指标符合国家食用油卫生标准。水酶法提取丝瓜籽油是一种有效的油脂提取方法。 关键词丝瓜籽油 水酶法 混料设计 脂肪酸组成 理化特性中图分类号：TS229 文献标识码A 文章编号：1003-0174（ ）Optimization Of Aqueous Enzymatic Extraction Of Luffa Seed Oil Hu Bin1 Zhao Qin1 Liu Yong2 Chen Yi-zi1 Zhang Zhi-qing1 Su Zhao1 （College of Food1, Sichuan Agricultural University, Ya’an 625014） （College of Science, Sichuan Agricultural University, Ya’an 625014） AbstractAqueous enzymatic extraction of oil from luffa seed was performed, including fatty acid composition and physical-chemical properties. On the basis of single-factor test and mixture design,the optimum extraction conditions were determined when proportion of complex enzyme(cellulose: pectinase: hemicellulase), dosage of complex enzyme, pH value, temperature of enzymatic hydrolysis, ratio of water to material and extraction time were 0.663:0.237:0.100, 2.0 %, pH4.8, 45 ℃,7:1(mL:g) and 2.5 h, followed by use of dosage of neutral protease 1.0 %, pH6.8, 45 ℃ and 1.5 h. Under the optimal conditions, and the oil extraction reached 93.85 %. The oil using aqueous enzymatic technology was rich in unsaturated fatty acids.Acid value and peroxide value conformed to the hygiene standard for edible vegetable oil. These results indicate that optimization of aqueous enzymatic extraction of luffa seed oil would be a effective approach. Keywords luffa seed oil, aqueous enzymatic extraction, mixture design, fatty acid composition, physical-chemical properties 丝瓜又名天罗瓜或天吊瓜，是葫芦科一年生攀缘草本植物，原产于印度在唐末初引种到我国。由于它产量高和品质好，既可作蔬菜又可作药用，我国各地普遍种植丝瓜籽为丝瓜的种子，含有多种营养成分特别是油脂含量丰富具有很高的提取应用价值[]。?随着丝瓜络作为洁具的开发利用，丝瓜络所产生的大量丝瓜籽除少数药用，大部分被丢弃，资源浪费。因此，加快丝瓜籽油提取工艺的研究和开发，不仅能够解决我国油料资源缺问题，还可以提供新的优质食用油脂。目前，有关丝瓜