摘要
以番茄籽为原料提取番茄籽油,通过响应面法优化微波辅助复合酶法提取番茄籽油(MEOs)工艺,并建立回归模型;同时研究了MEOs的理化特性、脂肪酸组成和抗氧化活性,并与传统索氏提取番茄籽油(SEOs)进行比较。结果表明,采用复合酶(纤维素酶∶果胶酶∶蛋白酶=1∶1∶1)的最佳提取工艺为酶添加量1.5%、温度35℃、时间40 min、微波功率500 W,在此条件下MEOs得率为29.65%;MEOs与SEOs在理化特性方面没有显著区别,但MEOs含有较高的生育酚,同时具有较高的氧化稳定性。MEOs表现出较强的抗氧化活性,在DPPH·和β-胡萝卜素-亚油酸测试体系中其IC50分别为9.52和10.64 mg/m L。MEOs是一种理想的天然保健食品原料,具有较好的开发利用前景。
Response surface methodology has been matic extraction of oil from tomato seeds （MEOs）. The applied to optimize the microwave -assisted aqueous enzyphysicalchemical compositions, fatty acid compositions and antioxidant activities of MEOs have been compared with that features of soxhlet - extracted oil （SEOs）. The optimal extraction conditions was found to have enzyme concentration of 1.5 % （ cellulase, pectinase and proteinase ： 1 ： 1 ： 1 ）, temperature of 35 ℃, time of 40 min and irradiation power of 500 W. On the conditions, the extraction yield of MEOs could reach 29.65%. Moreover, there were no significant variations in physicochemical properties of MEOs and SEOs, while MEOs had the higher tocopherols and exhibited the better oxidation stability. MEOs showed the stronger antioxidant activities with IC50 values of 9.52 and 10.64 mg/mL according to DPPH radical scavenging assay and β - carotene/linoleic acid bleaching test. MEOs shall be a fine nutritional material which has wide prospects in health food fields.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第10期43-48,53,共7页
Journal of the Chinese Cereals and Oils Association
基金
重庆市应用开发计划(cstc2014yykf A80009)
重庆高校创新团队建设计划(KJTD201325)
关键词
番茄籽油
微波辅助水酶法提取
理化特性
抗氧化活性
tomato seed oil, microwaveassisted aqueous enzymatic extraction, physicochemical properties, antioxidant activity
作者简介
王强，男，1982年出生，副教授，油脂化学、抗氧化自然资源利用与生理生化
