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Technology of Extracting Kiwi Fruit Seed Oil with Ultrasonic-Assisted Enzyme and Response Surface Method
Northeast Forestry University, Harbin, China
Northeast Forestry University, Harbin, China
Dujiangyan Tianyi Kiwi Fruit Industrial Technology Institute, Dujiangyan, China
- 1 Northeast Forestry University, Harbin, China
- 2 Northeast Forestry University, Harbin, China
- 3 Dujiangyan Tianyi Kiwi Fruit Industrial Technology Institute, Dujiangyan, China
Food and Nutrition Sciences·Volume 07 (2016)·Pages 807–816·Published 25 July 2016·DOI10.4236/fns.2016.79081
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Abstract
Taken kiwi fruit as raw material, this paper extracted kiwi fruit seed oil with ultrasonic-assisted enzyme, researched the influence of factors such as liquid-to-solid ratio, granularity, type of enzyme, ultrasonic power, treating time, enzymolysis temperature, enzymolysis time, pH and enzyme additive on oil extraction, and optimized the extracting technology of kiwi fruit seed oil with response surface method. The result shows that the best technical parameter is: material granularity: 60, liquid-to-solid ratio: 1:10 (g/mL), ultrasonic power: 400 W, treating time: 30 min, enzyme amount: 2.50%, pH: 9.2, enzymolysis temperature: 53°C, enzymolysis time: 2.80 h; and the extracting ratio under such condition is 92.57%.
KeywordsKiwi Fruit Seed OilUltrasonic WaveAqueous Enzymatic Method
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