摘要
红松籽油中含有丰富的营养成分并具有多种生物功能,但其生物利用度差、附加值低,成为其发展瓶颈。以红松籽仁为原料并以提油率和皮诺敛酸的量为指标,经超声波处理,蜗牛酶水解单因素试验,并通过响应面试验对酶解条件进行优化。结果表明,红松籽油提取的优化工艺条件为:碱性蛋白酶加酶量2 364.00 U/g、温度51.00℃、时间3.00 h、pH 8.40;蜗牛酶加酶量为39.00 mg/(10 g松子乳)、温度44.00℃、时间1.00 h、pH 7.00、料水比1∶5(g/m L),在此条件下,红松籽油得率可以达到93.87%,皮诺敛酸的量为855.77 mg/(10 g松子乳),明显高于传统方法的研究结果。同时,在最优条件下,红松籽油自由基清除的IC50值为8.52 mg/mL,而且红松籽油的抗氧化活性高于紫苏籽油等其他植物油。
Korean pine seed oil has much nutrients and many biological functions,poor bioavailability and low added value has become its the bottleneck of development.The Korean pine seeds were used as raw materials,and the oil extraction rate and the amount of pinolenic acid(PLA)was used as indicators.Disposed on ultrasonic conditions,single-factor hydrolysis of snail enzymes and its hydrolysis conditions were optimized by response surface methodology.The results showed that optimal extraction conditions were obtained as follows:under 3.00 h of hydrolysis using 2 364.00 U/g of alcalase at 51.00℃and pH 8.40 and then by 1.00 h of hydrolysis using 39.00 mg from 10 g pine milk of snail enzyme at 44.00℃and pH 7.00 with a substrate to water ratio of 1:5(g/mL).Under the conditions,the yield of pine nut oil and the yield of PLA were reached 93.87%and 855.77 mg from 10 g pine milk,respectively,which were higher than traditional method results significantly.Meanwhile,under the optimal conditions,the IC50 value for free radical scavenging of Korean pine seed oil was 8.52 mg/mL,which was higher than perilla seed oil and other vegetable oils.
作者
周琪
韦家辉
盛智丽
王金萍
刘俊梅
王君
李晓玉
杨雨春
ZHOU Qi;WEI Jia-hui;SHENG Zhi-li;WANG Jin-ping;LIU Jun-mei;WANG Jun;LI Xiao-yu;YANG Yu-chun(College of Food Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Forestry Academy of Jilin Province,Changchun 130033,Jilin,China;Lushuihe Forestry Bureau of Jilin Province,Baishan 134506,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第1期57-63,共7页
Food Research and Development
基金
"十三五"国家重点研发计划(子课题编号:2016YFD0600805-05)
关键词
红松籽油蜗牛酶
响应面
皮诺敛酸
抗氧化
korean pine seed oil
snail enzyme
response surface
pinolenic acid
antioxidant
