摘要
本实验主要研究了超声辅助水酶法提取牡丹籽油的工艺条件,以榛子为参照,对牡丹籽的营养成分进行测定评价.以牡丹籽出油率为指标,通过单因素实验和响应面实验优化了提取工艺:在超声温度49.9℃、pH值5.3、木瓜蛋白酶添加量26 mg/g、酶解时间4.1 h的条件下,牡丹籽出油率为22.48％;牡丹籽中水分、蛋白质、脂肪、灰分、总糖、黄酮及多酚质量分数分别为7.03％、13.84％、24.60％、2.31％、8.65％、9.81％、8.78％;与榛子相比,牡丹籽中蛋白质和脂肪含量较低,但黄酮、多酚含量较高;牡丹籽油中脂肪酸主要为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸,质量分数分别为7.02％、1.96％、23.53％、26.92％、31.38％,亚油酸和亚麻酸含量显著高于榛子油(11.48％、0.17％),尤其是高亚麻酸含量,表明牡丹籽油具有更高的营养价值.
Abstract
In this study,the extraction of peony seed oil by ultrasonic-assisted aqueous enzymatic method was studied,and the nutritional composition and fatty acid composition of peony seed were determined and analyzed using hazelnut as a reference.With the extraction rate of peony seed oil as the standard of evaluation,the extraction process was optimized by single factor test and response surface methodology.The optimized extraction conditions were ultra-sonic temperature of 49.9 ℃,pH value of 5.3,enzyme dosage of 26 mg/g,and enzymatic hydrolysis time of 4.1 h.Under these conditions,the extraction rate of peony seed oil was 22.48％.The contents of water,protein,fat,ash,total sugar,flavonoids and polyphenols in peony seeds were 7.03％,13.84％,24.60％,2.31％,8.65％,9.81％and 8.78％,respectively.Compared with hazelnuts,peony seeds had lower protein and fat content,but higher fla-vonoid and polyphenol content;the fatty acids in peony seed oil were mainly palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid,with the content of 7.02％,1.96％,23.53％,26.92％and 31.38％,respective-ly.The content of linoleic acid and linolenic acid was significantly higher than that of hazelnut oil(11.48％and 0.17％),especially the content of linolenic acid indicating that peony seed oil had higher nutritional value.
基金项目
泰州市科技支撑计划(农业)项目(TN202005)
江苏农牧科技职业学院校级项目(NSF2021ZR04)
江苏农牧科技职业学院科技创新团队项目(NSF2023TC04)
江苏省林业科技创新与推广项目(LYKJ[2020]29)
维普
万方数据