黄欣欣 艾静汶 谢朝敏 叶雪英 刘功德

摘 要：采用水酶法从百香果籽中提取百香果籽油。首先，采用单因素方法对复合酶添加量、酶解温度、酶解时间、料液比四个因素进行考查，在此基础上进行四因素三水平的正交试验优化。最佳工艺条件为：复合酶（中性蛋白酶∶果胶酶∶纤维素酶=2∶1∶1）添加量为4%，料液比1∶3，酶解温度55℃，酶解时间5 h，此条件下百香果籽油的提取率为62.96%。试验所得百香果籽油理化指标均符合国家标准，并且其中亚油酸含量为67.10 g/100 g、油酸含量为15.80 g/100 g、棕榈酸9.51 g/100 g，不饱和脂肪酸含量丰富且得到很好的保留。

关键词：百香果籽油;水酶法;优化;理化性质

中图分类号：TS224                               文献标志码：A

Optimization of Aqueous Enzymatic Extraction of

Passion Fruit Seed Oil

HUANG Xinxin，AI Jingwen，XIE Chaomin，YE Xueying，LIU Gongde

（Guangxi Subtropical Crops Research Institute，Nanning，Guangxi 530001，China）

Abstract：The aqueous enzymatic method was used to extract the seed oil from passion fruit. Firstly，the four factors：compound enzyme addition，enzymatic hydrolysis temperature，enzymatic hydrolysis time and solid-liquid ratio were investigated by single factor method. On this basis，the orthogonal test of four factors and three levels was carried out. The optimum technological conditions by orthogonal  array experiments were as follows： the amount of compound enzyme （neutral protease： pectinase： cellulase = 2∶1∶1） was 4%，the ratio of solid to liquid was 1∶3，the enzymatic hydrolysis temperature was 55 ℃，the enzymatic hydrolysis time was 5 h. Under the above conditions，the extraction rate of passion fruit seed oil was 62.96%，the physicochemical indexes of the oil met the national standards，the content of linoleic acid was 67.10g/100 g，oleic acid was 15.80g/100 g，palmitic acid was 9.51g/100 g，and the content of unsaturated fatty acids was rich and well retained.

Key words：Passion fruit seed oil;aqueous enzymatic;extraction; optimization;physical and chemical properties

百香果，又名雞蛋果、西番莲，属西番莲属（Passion fruit granadilla）。20世纪初，中国于日本东京引进紫色百香果，现在云南、广西、广东、海南等地都有栽培[1]。百香果果实含有果皮、果汁和果籽，其中果籽占果实质量的6%～12%[2]。百香果籽中脂肪含量约为30%，其中脂肪酸主要成分为亚油酸、油酸、棕榈酸等。此外，百香果籽油中还富含类胡萝卜素和酚类化合物等多种抗氧化活性成分[3]，是一种优质的植物油资源。

目前，百香果籽油的提取方法有物理压榨法[4]、索式提取法[5]、超声波辅助溶剂提取法[6]、微波辅助溶剂提取法[7]、超临界CO2提取法[8]等。物理压榨是依靠压力对原料进行粉碎挤压将油脂直接分离，具有无添加、无污染的优点，但对原料的含油量有比较高的要求。索式提取法操作简单，油脂获得率较高，但容易产生溶剂残留，部分有机溶剂有毒性且提取物中杂质较多。……