| Moringa oleifera seeds were pretreated by wet superfine comminution, then dried at low temperature, and extracted by aqueous enzymatic method to make Moringa oleifera seed oil. On the basis of selecting neutral protease and compound protease(1∶?1) as complex enzyme, the influences of ratio of material to liquid, pH, dosage of enzyme, enzymolysis time and enzymolysis temperature on the extraction rate of Moringa oleifera seed oil were studied by single factor experiment, then the extraction conditions were optimized by orthogonal experiment. Moreover, the effects of light, temperature and antioxidant on the oxidation stability of Moringa oleifera seed oil were analyzed. The results showed that the optimal extraction conditions of Moringa oleifera seed oil were obtained as follows: ratio of material to liquid 1∶?6, pH 5.0, dosage of complex enzyme 6%, enzymolysis time 8 h, enzymolysis temperature 50?℃, and the extraction rate of Moringa ole ifera seed oil was 85.23%±0.72% under these conditions. Light and high temperature could cause the increase of peroxide value,in which the effect of light was greater than that of temperature during storage of Moringa oleifera seed oil. Therefore, Moringa oleifera seed oil should be placed at low temperature and no light during storage. In addition, BHT had good antioxidant effect on Moringa oleifera seed oil. |
