水酶法提取紫苏籽油脂工艺

采用中心组合设计（CCD）-响应面（RSM）优化紫苏籽油脂的水酶法提取工艺。在单因素试验的基础上采用中心组合设计方法，研究了酶的种类、酶解温度、pH、液（mL）固（g）比、加酶量、以及时间相互作用对紫苏油脂提取率的影响。结果显示，拟合得到方程显著，确定的紫苏油脂提取最优条件为：碱性蛋白酶在pH9.5条件下液（mL）固（g）比9.97：1、加酶量2.75%、温度56.1℃、时间5.25 h，该条件下紫苏油脂的提取率可达到37.65%，与理论值38.3%十分接近，建立的模型真实可靠，确定了紫苏油脂的最佳提取工艺。经气相色谱检测紫苏籽油中含有棕榈酸、硬脂酸、油酸、亚油酸、α-亚麻酸等脂肪酸，水酶法提取紫苏油脂的α-亚麻酸相对含量最高67.9%，且相对溶剂法及冷榨法理化指标最好。

Extraction of Perilla Seed Oil by Aqueous Enzymatic Method

Central composite design(CCD)-response surface(RSM) was used to optimize the aqueous enzymatic extraction process of Perilla frutescens seed oil. On the basis of single factor experiment, we adopted the central composite design method to study the effects of enzymatic species, enzymatic hydrolysis temperature, pH, liquid-solid ratio, enzyme dosage and time interaction on the extraction rate of Perilla oil. The fitting equation was significant, the optimum conditions for the extraction of Perilla oil were as follows:pH is 9.5 in alkaline protease, the solid-liquid ratio(g) was 9.97:1, the amount of enzyme added was 2.75%, the temperature was 56.1℃, and the time was 5.25 h. Under this condition, the extraction rate of Perilla oil could reach 37.65%, which was very close to the theoretical value of 38.3%. The established model was true and reliable, and the optimum extraction process of Perilla oil was determined. The Perilla seed oil contains palmitic acid, stearic acid, oleic acid, linoleic acid and alpha-linolenic acid by gas chromatography, the relative content of alpha-linolenic acid in Perilla oil extracted by aqueous enzymatic method was 67.9%, and the physical and chemical indexes of relative solvent method and cold pressing method were the best.