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| 超声波辅助酶法提取苹果籽油工艺优化及其脂肪酸组成分析 |
| Optimization of ultrasound-assisted enzymatic extraction of apple seed oil and its fatty acid composition |
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| DOI： |
| 中文关键词: 苹果籽油 超声波辅助酶法 提取 响应面法 气相色谱-质谱联用 脂肪酸组成 |
| 英文关键词:apple seed oil ultrasound-assisted enzymolysis extraction response surface methodology GC-MS fatty acid composition |
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| 中文摘要: |
| 采用超声波辅助酶法提取苹果籽油，通过单因素试验和响应面法对提取工艺进行优化，并利用气相色谱-质谱联用法测定苹果籽油的脂肪酸组成。结果表明，超声波辅助酶法提取苹果籽油的优化工艺条件为复合蛋白酶添加量1.5%（以底物质量计）、超声波频率28 kHz、超声时间20 min、料液比1∶8.43、pH 7.43、酶解时间6.38 h。在优化工艺条件下，苹果籽的理论出油率达31.03%。气相色谱-质谱联用测定结果表明苹果籽油中富含不饱和脂肪酸，总含量达到89.371%，其中油酸、亚油酸含量分别为36.276%、53.095%。 |
| 英文摘要: |
| The ultrasound-assisted enzymatic extraction of apple seed oil was optimized by single factor experiment and response surface methodology, and the fatty acid composition of apple seed oil was analyzed by GC-MS. The results showed that the optimal extraction conditions were obtained as follows: compound protease dosage 1.5%( based on the substrate mass), ultrasonic frequency 28 kHz, ultrasonic time 20 min， ratio of material to liquid 1∶8.43, pH 7.43 and enzymolysis time 6.38 h.Under these conditions, the theoretical yield of apple seed oil was 31.03%. The determination result of GC-MS indicated that apple seed oil was rich in unsaturated fatty acids, and its total content reached 89.371%, in which the contents of oleic acid and linoleic acid were 36.276% and 53.095% respectively. |
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