摘要
为提高甜瓜籽利用率,采用超声辅助提取工艺提取甜瓜籽油,以甜瓜籽油得率及DPPH自由基清除率为指标,通过单因素实验研究超声时间、超声温度、料液比、浸提时间对甜瓜籽油提取的影响,在此基础上采用响应面实验对提取工艺条件进行优化,并测定提取的甜瓜籽油理化指标、总酚含量、甾醇和脂肪酸组成及含量。结果表明:甜瓜籽油的最佳提取工艺条件为浸提时间3 h、料液比1∶7.7、超声温度43℃、超声时间41 min,在此条件下甜瓜籽油得率为25.64%,DPPH自由基清除率为60.66%;制备的甜瓜籽油酸值(KOH)为0.52 mg/g,过氧化值为0.00 mmol/kg,碘值(I)为133.38 g/100 g,总酚含量为8.72 mg/100 g;甜瓜籽油中共检出5种脂肪酸,其中亚油酸含量最高,为66.68%,共检出7种甾醇,总含量达306.10 mg/100 g,其中β-谷甾醇含量最高,为138.60 mg/100 g。甜瓜籽油营养价值较高,可作为食用油进一步开发利用。
In order to improve the utilization of Cucumis melo L.seeds,Cucumis melo L.seed oil was extracted by ultrasonic-assisted extraction.The yield of Cucumis melo L.seed oil and DPPH radical scavenging rate were taken as indicators,and the effects of ultrasonic time,ultrasonic temperature,solid-liquid ratio,and extraction time on the extraction of Cucumis melo L.seed oil were investigated by single factor experiment,then the extraction conditions were optimized by response surface methodology.The physicochemical indexes,total phenol content,composition and contents of sterol and fatty acid of extracted Cucumis melo L.seed oil were determined.The results showed that the optimal extraction conditions were obtained as follows:ultrasonic time 41 min,ultrasonic temperature 43℃,solid-liquid ratio 1∶7.7,and extraction time 3 h.Under these conditions,the yield of Cucumis melo L.seed oil was 25.64%,and the DPPH radical scavenging rate was 60.66%.The acid value,peroxide value,iodine value and total phenol content of Cucumis melo L.seed oil were 0.52 mgKOH/g,0.00 mmol/kg,133.38 gI/100 g,and 8.72 mg/100 g,respectively.A total of five fatty acids were detected in Cucumis melo L.seed oil,of which linoleic acid had the highest content of 66.68%,and seven sterols were detected,with a total content of 306.10 mg/100 g,of whichβ-sitosterol had the highest content of 138.60 mg/100 g.Cucumis melo L.seed oil has high nutritional value and can be further developed and utilized as an edible oil.
作者
李群
李颜
董绪燕
赵长建
艾合买提江·艾海提
刘军
LI Qun;LI Yan;DONG Xuyan;ZHAO Changjian;AIHAMATIJIANG Aiheti;LIU Jun(Xinjiang Key Laboratory of Biological Resources and Genetics Engineering,College of Life Science and Technology,Xinjiang University,Urumqi 830000,China;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2023年第5期5-11,共7页
China Oils and Fats
基金
国家自然科学基金(31960606)。
关键词
甜瓜籽油
超声辅助提取
DPPH自由基清除能力
脂肪酸
甾醇
Cucumis melo L.seed oil
ultrasonic-assisted extraction
DPPH radical scavenging ability
fatty acid
sterols
