以湖南怀化地区茶叶籽为原料,在单因素试验的基础上,通过正交试验优化超声波辅助酶法提取茶叶籽油的工艺条件,并采用气相色谱-质谱联用分析茶叶籽油的脂肪酸组成.结果表明:超声波辅助酶法提取茶叶籽油最佳工艺条件为料液比1:5、植物提取复合酶添加量0.6%、pH 5.8、超声酶解温度55℃、超声酶解时间90 min、超声功率300 W,在此条件下,茶叶籽出油率为(52.61 ± 0.11)%;茶叶籽油中共鉴定出17种脂肪酸,主要含油酸(47.67%)、亚油酸(24.32%)、亚麻酸(4.26%)等不饱和脂肪酸.%With tea seed from huaihua area in hunan province as raw material,based on single factor ex-periment,the process of ultrasound-assisted enzymatic extraction of oil from tea seeds were optimized by orthogonal experiment,and the fatty acid composition of tea seed oil was analyzed by GC-MS. The re-sults showed that the optimal process conditions of ultrasound-assisted enzymatic extraction of tea seed oil were obtained as follows:ratio of material to liquid 1:5,dosage of enzyme 0.6%,pH 5.8,ultrasonic hydrolysis temperature 55℃,ultrasonic hydrolysis time 90 min and ultrasonic power 300 W. Under the optimal conditions,the yield of tea seed oil was (52.61 ± 0.11%). 17 fatty acids were identified from the extracted tea seed oil by GC-MS,and unsaturated fatty acids,such as oleic acid(47.67%),linole-ic acid(24.32%) and linolenic acid(4.26%) were the main fatty acids.
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