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| 利用番木瓜汁提取鳄梨油的工艺优化研究 |
| Optimization of extraction process of avocado oil with papaya juice |
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| DOI： |
| 中文关键词: 鳄梨油 番木瓜汁 酶源 提取 |
| 英文关键词:avocado oil papaya juice enzyme source extraction |
| 基金项目: |
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| 中文摘要: |
| 以番木瓜汁作为酶源对鳄梨油进行水酶法提取，利用单因素实验研究番木瓜汁固形物含量、料液比、酶解温度和酶解时间对鳄梨提油率的影响，利用正交实验对番木瓜汁提取鳄梨油的工艺进行优化。结果表明：最优鳄梨油提取工艺条件为番木瓜汁固形物含量3%、料液比1∶?3、酶解温度45?℃、酶解时间4 h，在此条件下鳄梨提油率可达75.32%。所得的鳄梨油色泽翠绿，有鳄梨独特香气，稍带番木瓜清香。 |
| 英文摘要: |
| With papaya juice as enzyme source, avocado oil was extracted by aqueous enzymatic method. The effects of solid content of papaya juice, ratio of material to liquid, hydrolysis temperature and hydrolysis time on the oil extraction rate were studied by single factor experiment. The extraction process of avocado oil with papaya juice was optimized by orthogonal experiment. The results showed that the optimal extraction conditions were obtained as follows: solid content of papaya juice 3%, ratio of material to liquid 1∶?3, hydrolysis temperature 45?℃ and hydrolysis time 4 h. Under these conditions, the oil extraction rate reached 75.32%. The avocado oil was bright and green with avocado’s unique fragrance and slight papaya fragrance. |
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