【摘要】 以猕猴桃籽为原料,采用水酶法提取猕猴桃籽油。在单因素试验的基础上,采用二次正交旋转组合试验对猕猴桃籽油的提取工艺进行优化,建立了各主要影响因素与猕猴桃籽出油率之间的回归模型。试验结果表明:各因素对猕猴桃籽出油率影响的顺序为液料比>酶解pH>酶添加量>酶解温度,水酶法提取猕猴桃籽油的最优工艺参数为液料比10,酶解温度50℃,酶添加量2.5%,酶解pH 9.0。在此条件下,提取二次总出油率为27.17%,萃取率达86.75%。所建立的数学回归模型能够较准确预测猕猴桃籽油的出油率。更多还原

【Abstract】 Taking kiwi-fruit seed as raw material,the aqueous enzymatic extraction technology was used to extract kiwi-fruit seed oil.Based on single factor experiments,extraction conditions of kiwi-fruit seed oil were optimized through quadratic regression orthogonal design,and model was established to express the relationship between oil yield and the main affecting factors.Results showed:the factor order on extraction yield of kiwi-fruit seed oil from strong to weak was liquid-solid ratio>enzymolysis pH>dosage of Alcalase>enzymolysis temperature.The optimal extraction parameters were:liquid-solid ratio 10,enzymolysis temperature 50 ℃,dosage of Alcalase 2.5%,and enzymolysis pH 9.0.Under such conditions,the total oil yield after extraction twice was 27.17%,extraction rate reached as high as 86.75%.The established regression mathematical model can predict the oil yield of kiwi-fruit seed accurately.更多还原