响应面优化芥末籽油的水酶法提取工艺及其脂肪酸分析

以芥末籽为原料,芥末油出油率为指标,首先确定最佳使用酶为碱性蛋白酶,通过单因素试验考察酶解温度、酶解时间和料液比等因素对出油率的影响,在此基础上,再结合响应面试验优化法,建立芥末籽油水酶法提取工艺并对芥末油进行脂肪酸分析。结果表明,碱性蛋白酶对芥末籽出油率的效果最佳;当加酶量为2.5%(g/100 mL)、酶解pH10、酶解温度为45 ℃、液固比为7:1 (mL/g)和酶解时间为6 h时,芥末籽出油率达到了23%,与预测值相差1.8%。采用GC-MS分析脂肪酸组分发现,不饱和脂肪酸相对含量高达81.34%,饱和脂肪酸相对含量为12.40%,油酸总含量高达50.72%,芥酸相对含量达到16.42%,二十碳-1-烯酸相对含量达到13.51%,本研究结果可为芥末籽油的综合开发与利用提供新的途径。

Optimization of Aqueous-enzymatic Extraction Process by Response Surface and Analysis of Fatty Acid of Mustard Seed Oil

With the mustard seeds as material and the oil rate as indicator,the optimum enzyme was determined first. On the basis of investigating the effect of enzymatic hydrolysis temperature,enzymatic hydrolysis time and ratio of material to liquid on the oil yield of mustard seed,the aqueous enzymatic extraction process was established based on these combined with the response surface methodology optimization method,and the components of mustard seed oil was analyzed. The results showed that alkaline protease had the best effect on the oil yield of mustard seeds. The optimization conditions were as follows:2.5% enzyme(g/100 mL),pH10,enzymatic hydrolysis temperature 45 ℃,7:1 (mL/g)liquid-solid ratio and enzymatic hydrolysis time 6 h,the oil yield of mustard seeds can reached 23%. The real value was 1.8% higher than the predicted value. Analysis of fatty acid components by GC-MS showed that the relative content of unsaturated fatty acids,saturated fatty acids,erucic acid,eicosenoic acid and the total content of oleic acid were 81.34%,12.40%,13.51%,16.42%,and 50.72% respectively. The results could provide a new method for the comprehensive utilization of mustard seed oil in future.