不同预处理方法对提取萝卜籽油品质的影响

研究了整粒浸泡酶解、种子粉碎酶解、种子粉碎3种预处理方法对提取的萝卜籽油中多种指标的影响。结果表明,整粒浸泡酶解预处理方法提取的油脂中异硫氰酸酯、莱菔素含量高,总抗氧化能力、清除DPPH·能力强,种子粉碎酶解法次之,种子粉碎法最差;种子粉碎预处理法的油脂中酸价和过氧化值含量最高,种子粉碎酶解法次之,整粒浸泡酶解法最低;3种预处理方法对油脂脂肪酸组成变化不显著。整粒浸泡酶解法提取油脂的条件为:整粒种子25℃浸泡1 h,破碎后25℃酶解50 min,酶解p H5.0,液料比20 m L/g,提取时间5 min;萝卜籽油的提取率为34.51%,提取效率为95.03%。

The effect of various pretreatment methods on the quality of radish seed oil

Radish seeds were prepared using different pretreatment methods for extracting its oil and the multiple indexes of oil were investigated. It was found that the total isothiocyanate and sulforaphene contents, total antioxidant capacity and DPPH radical scavenging activity of radish seed oil pretreated by soaking the untarnished seed in water followed by grinding and enzymatic acting were significant higher than those of the oil subjected to grinding and enzymatic acting or grinding pretreatments, but the opposite change rules were presented by the acid value and peroxide value contents of the oil. The fatty acid composition of the oils were showed indistinctively. As the best method, soaking the untarnished seed in water followed by grinding and enzymatic acting, the optimal extraction conditions were found to involve soaking the seeds for 1 h, enzymolysis for 50 min at 25 °C, pH 5.0, with a liquid/solid ratio of 20 mL/g, and an extraction time of 5 min. Under the optimal conditions, the oil yield was 34.5%, extract efficient radio was 95% .