皱皮木瓜籽油提取工艺优化及其理化性质和抗氧化活性

摘要

The conditions for solvent extraction of Chaenomeles speciosa (Sweet) Nakai seed oil (CSNSO) were optimized using one-factor-at-a-time and orthogonal array design methods.A solid-to-liquid ratio of 1∶4 (g/mL);an extraction temperature of 60 ℃ and an extraction time of 150 min were found to be optimal for the maximum oil yield (28.48％).Both the acid value and peroxide value of CSNSO met the quality standard for edible oils and fats.After methyl esterification,12 fatty acids were identified by gas chromatography-mass spectrometry (GC-MS),and the major fatty acid in the oil was oleic acid,which accounted for 42.69％ of the total fatty acids,followed by linoleic acid (32.46％),palmitic acid (12.92％),stearic acid (4.82％) and arachic acid (3.27％).The relative content of unsaturated fatty acids was as high as 77.42％.The antioxidant activity of CSNSO was estimated by testing DPPH free radical and OH scavenging ability,and the 50％ inhibitory concentration (IC50)values were determined to be 8.51 and 0.396 mg/mL,respectively.%以皱皮木瓜籽为原料,研究溶剂浸提法提取皱皮木瓜籽油的最佳工艺.在单因素试验的基础上,进行正交试验优化分析,确定皱皮木瓜籽油的最佳提取工艺条件为:料液比1∶4 (g/mL)、提取温度60℃、提取时间150 min.在该条件下皱皮木瓜籽油的提取率为28.48％.皱皮木瓜籽油的酸值和过氧化值等指标达到了食用油脂的标准.将皱皮木瓜籽油甲酯化后,利用气相色谱-质谱联用法鉴定出12种脂肪酸,主要为油酸(42.69％)、亚油酸(32.46％)、棕榈酸(12.92％)、硬脂酸(4.82％)、花生酸(3.27％),不饱和脂肪酸含量达77.42％.通过测定清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基能力来评价皱皮木瓜籽油的抗氧化活性,结果表明对DPPH自由基和羟自由基的IC50分别为8.51、0.396 mg/mL.