响应面法优化甜瓜籽油的超声辅助提取工艺 及其品质分析Optimization of ultrasonic-assisted extraction of Cucumis melo L. seed oil using response surface methodology and its quality analysis

为提高甜瓜籽利用率，采用超声辅助提取工艺提取甜瓜籽油，以甜瓜籽油得率及DPPH自由基清除率为指标，通过单因素实验研究超声时间、超声温度、料液比、浸提时间对甜瓜籽油提取的影响，在此基础上采用响应面实验对提取工艺条件进行优化，并测定提取的甜瓜籽油理化指标、总酚含量、甾醇和脂肪酸组成及含量。结果表明:甜瓜籽油的最佳提取工艺条件为浸提时间3 h、料液比1∶ 7.7、超声温度43 ℃、超声时间41 min，在此条件下甜瓜籽油得率为25.64%，DPPH自由基清除率为60.66%；制备的甜瓜籽油酸值（KOH）为0.52 mg/g，过氧化值为0.00 mmol/kg，碘值（I）为133.38 g/100 g，总酚含量为8.72 mg/100 g;甜瓜籽油中共检出5种脂肪酸，其中亚油酸含量最高，为66.68%，共检出7种甾醇，总含量达306.10 mg/100 g，其中β-谷甾醇含量最高，为138.60 mg/100 g。甜瓜籽油营养价值较高，可作为食用油进一步开发利用。 In order to improve the utilization of Cucumis melo L.seeds, Cucumis melo L.seed oil was extracted by ultrasonic-assisted extraction.The yield of Cucumis melo L.seed oil and DPPH radical scavenging rate were taken as indicators, and the effects of ultrasonic time, ultrasonic temperature, solid-liquid ratio, and extraction time on the extraction of Cucumis melo L.seed oil were investigated by single factor experiment,then the extraction conditions were optimized by response surface methodology.The physicochemical indexes, total phenol content, composition and contents of sterol and fatty acid of extracted Cucumis melo L.seed oil were determined.The results showed that the optimal extraction conditions were obtained as follows: ultrasonic time 41 min,ultrasonic temperature 43 ℃,solid-liquid ratio 1∶ 7.7, and extraction time 3 h. Under these conditions, the yield of Cucumis melo L.seed oil was 25.64%, and the DPPH radical scavenging rate was 60.66%. The acid value,peroxide value, iodine value and total phenol content of Cucumis melo L.seed oil were 0.52 mgKOH/g, 0.00 mmol/kg，133.38 gI/100 g, and 8.72 mg/100 g，respectively.A total of five fatty acids were detected in Cucumis melo L. seed oil, of which linoleic acid had the highest content of 66.68%, and seven sterols were detected, with a total content of 306.10 mg/100 g, of which β-sitosterol had the highest content of 138.60 mg/100 g. Cucumis melo L.seed oil has high nutritional value and can be further developed and utilized as an edible oil.