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%.
Highlights
Kiwi fruit in Sichuan Hongyang belongs to Actinidia, Actinidiaceae, which can normally grow and bear fruit on both high and low altitude
The size of kiwi fruit seed is small, and its shape is like sesame, containing 22% - 24% oil, rich in unsaturated fatty acid like linolenic acid and inoleic acid, in which the content of linolenic acid is as high as 64.1%
The aqueous enzymatic method is a king of new technology of oil extraction which is widely researched recently
Summary
Kiwi fruit in Sichuan Hongyang belongs to Actinidia, Actinidiaceae, which can normally grow and bear fruit on both high and low altitude. The size of kiwi fruit seed is small, and its shape is like sesame, containing 22% - 24% oil, rich in unsaturated fatty acid like linolenic acid and inoleic acid, in which the content of linolenic acid is as high as 64.1%. It has multiple functions in reducing blood fat and blood pressure, restraining thrombus, protecting eyesight and. Compared to traditional mechanical compression method, ultrasonic method has higher extraction ratio and takes less time This test optimizes ultrasonic-assisted enzyme with response surface method, combines the two technologies and makes them fully complement each other, and improves the oil yield of kiwi fruit seed and oil quality for reference of comprehensive development and use of kiwi fruit
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