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超声波辅助水酶法提取柚子籽油及其抗氧化性研究
Ultrasound-assisted aqueous enzymatic extraction of pomelo seed oil and its antioxidant activity
  
DOI：
中文关键词:  柚子籽油  超声波  水酶法  抗氧化性
英文关键词:pomelo seed oil  ultrasound  aqueous enzymatic extraction  antioxidant activity
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Author NameAffiliation
YE Mao, DENG Maocheng, YAN Lixun，etc  
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中文摘要:
      采用超声波辅助水酶法提取柚子籽油，考察了酶添加量、pH、酶解温度、酶的比例、酶解时间对柚子籽油得率的影响。结果表明：柚子籽油最佳提取工艺条件为酶添加量2.0%（以柚子籽质量计）、pH 6、酶解温度50?℃、纤维素酶与中性蛋白酶比例2∶?1、酶解时间60 min，在此条件下柚子籽油得率达到33.2%。此外，通过检测羟自由基清除率和超氧阴离子自由基清除率，比较了柚子籽油与维生素C和白藜芦醇的抗氧化性，结果表明柚子籽油具有良好的抗氧化性。
英文摘要:
      The pomelo seed oil was prepared by ultrasound-assisted aqueous enzymatic extraction. The effects of enzyme dosage, pH, enzymolysis temperature, enzyme ratio, enzymolysis time on the yield of pomelo seed oil were discussed. The results showed that the optimal extraction conditions were determined as follows: enzyme dosage 2.0%(based on pomelo seed mass), pH 6, enzymolysis temperature 50?℃, ratio of cellulase to neutral protease 2∶?1, and enzymolysis time 60 min. Under these conditions, the yield of pomelo seed oil reached 33.2%. In addition, through the detection of hydroxyl free radical scavenging rate and superoxide anion free radical scavenging rate, the antioxidant activity of pomelo seed oil was compared with vitamin C and resveratrol, and the results indicated that pomelo seed oil had good antioxidant activity.
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