沙棘果油的酶法提取及其脂肪酸的测定_康健 . Enzymatic Extraction of Seabuckthorn Fruit Oil and Its Fatty Acids Profile Analysis

Abstract

For the extraction of seabucthorn fruit oil,pectinase and pepsin were used to simultaneously hydrolyze seabucthorn fruit pulp,and the enzymatic extraction process was optimized by single factor experiments in combination with orthogonal array design method.Pectinase dose of 0.50%,pepsin dose of 0.15%,extraction time of 6 h,hydrolysis temperature of 55℃ were found optimum,and a maximum oil yield of 4.946%was achieved under these conditions,and the recovery of the optimized extraction process was calculated to be 82.16%-97.17%based on 5.09%-6.02%theoretical oil content of seabucthorn fruit.In addition,the fatty acid composition of seabucthorn fruit oil was analyzed by GC-MS.Eleven fatty acids were identified in seabucthorn fruit oil,mainly including 35.07%palmitoleic acid,35.61%palmitic acid,12.77%linoleic acid,6.19%cis-11-octadecenoic acid,and 7.26%(12E)-12-octadecenoic acid,and unsaturated fatty acids occupied 61.56%of the total fatty acids.In conclusion,the extraction process has the benefits of mild conditions,safe,nontoxic and thorough reaction,high extraction efficiency,and ease of clarification of fruit juice after oil extraction