Extraction of Blackcurrant Seed Oil by Ultrasound-Assisted Aqueous Enzymatic Method and Its Quality Analysis

被引：0
|
作者：
Wang Y. [1 ]
Guo T. [1 ]
Bian H. [2 ]
Zhang D. [1 ,3 ,4 ,5 ]
机构：
[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang
[2] Department of Tourism, Anhui Business Vocational College, Hefei
[3] Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang
[4] Marine Food Engineering and Technology Research Center of Guangdong Province, Zhanjiang
[5] Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 06期
关键词：
aqueous enzymatic method; blackcurrant seed; oil; quality analysis; ultrasound;
D O I：
10.13386/j.issn1002-0306.2022070032
中图分类号：
学科分类号：
摘要：
： The process condition of blackcurrant (Ribes nigrum L.) seed oil by microwave-assisted aqueous enzymatic method was studied, and the quality of the product was analyzed. According to extraction rate, the optimum conditions of blackcurrant seed oil by microwave-assisted aqueous enzymatic method were explored by single-factor tests and response surface methodology. The optimum conditions were determined as follows: Ultrasonic power 300 W, ultrasonic temperature 50 ℃, ultrasonic time 25 min, composite enzyme dosage 2% (protease:compound cellulase:pectinase=2:2:1), hydrolysis initial pH6.5, hydrolysis temperature 55 ℃, liquid-solid ratio 5:1 (g/g), hydrolysis time 3 h. Under the optimal conditions, the extraction rate of blackcurrant seed oil was 78.34%. The quality of blackcurrant seed oil were analyzed by physicochemical indexes. The results showed that the sensory index, peroxide value and acid value of blackcurrant seed oil reached the national sanitary standard of edible vegetable oil. Blackcurrant seed oil was a kind of functional vegetable oil with high nutritional value, which contained unsaturated fatty acids (poly unsaturated fatty acids accounted for 67.92%). The contents of polyphenols, α-tocopherols, γ-tocopherols reached 300.49, 19.55 and 41.67 mg/kg. This study would provide a theoretical reference for the industrial production of blackcurrant seed oil. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：267 / 274
页数：7
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