草莓籽油的酶法辅助提取工艺优化
摘 要
草莓籽是草莓汁、草莓酒加工副产物，至今未得到有效利用，草莓籽中富含油脂、蛋白质、膳食纤维、氨基酸、花色苷等营养功能成分，具有很高的开发利用价值。本研究以草莓皮渣中分离得到的草莓籽为原料，结合单因素实验法、因素响应面法，采用酶法辅助超声提取法联合制备草莓籽油和草莓花青素，并以草莓籽为主要原料开发了草莓籽油高附加值产品，优化了工艺参数，实现了资源的综合利用，为相关产品的产业化生产以及草莓加工副产物资源的综合利用提供了有力的技术支撑。
关键词：草莓籽；酶法；超声萃取；工艺优化
Optimization of enzymatic extraction process of strawberry seed oil
ABSTRACT
Strawberry seed is a by-product of strawberry juice and strawberry wine processing, so far it has not been used effectively. Strawberry seed is rich in oil, protein, dietary fiber, amino acid, anthocyanin and other nutritional functional components, and has a high value of development and utilization. In this study, strawberry seed oil and strawberry anthocyanin were prepared by enzyme-assisted ultrasonic extraction method, and strawberry seed oil with high added value was developed with strawberry seed as the main raw material. The comprehensive utilization of the source provides a strong technical support.
Key words：Strawberry seeds；enzymic method；ultrasonic extraction；Process optimization
目录
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