Kosteletzkya virginica seeds were taken as raw materials and the aqueous enzymatic extraction technology was used to extract seed oil. The single factor experiment and the response surface methodology were adopted to study the effects of solid to water ratio, extraction temperature, the ratio of enzyme to seeds, extraction time and pH on oil extraction rate. The order of these factors in terms of the influence on the oil extraction rate within the experimental range was as follows: the ratio of enzyme to seeds ＞ extraction temperature ＞ the ratio of solid to water ＞ extraction time. The optimal technological parameters of oil extraction from Kosteletzkya virginica seeds should be as follows:the ratio of enzyme to seeds 0. 024 mL/g, extraction temperature 63℃, the ratio of solid to water 1/6 and extraction time 230 min. Under such conditions, total oil extraction rate is 24. 281％.%以海滨锦葵籽仁为原料,利用水酶法提取海滨锦葵籽仁油.通过单因素实验及中心组合实验研究了固液比、提取温度、酶用量、提取时间等因素对油脂出油率的影响,确定了水酶法提取海滨锦葵籽仁油的工艺条件.结果表明,在实验范围内各影响因素对海滨锦葵籽仁油提取率作用的大小依次为:酶用量>提取温度>固液比>提取时间.水酶法提取海滨锦葵籽仁油的优化工艺参数为:酶用量0.024 mL/g,提取温度63℃,固液比1:6,提取时间230 min,在该工艺条件下海滨锦葵籽仁油提取率达到24.281%.
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