期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：10
页码：773-779
DOI：10.19026/ajfst.7.1736
出版社：MAXWELL Science Publication
摘要：The main objective of the present study was to evaluate the suitability of Ultrasound-Microwave synergistic Extraction (UMAE) for the recovery of papaya seed oil as compared to Ultrasound-Assisted Extraction (UAE). The efficiency of these two methods was assessed by comparing the physicochemical properties and oxidative stability of papaya seed oil. The analytic tests were color, unsaponifiable matters, iodine value, acid value and peroxide value. The fatty acid components were analyzed by GC. Results indicated that the Ultrasound-Microwave synergistic Extraction (UMAE) considerably impact on the physicochemical properties of the extracted papaya seed oil, UMAE provided papaya seed oil with obviously lighter color, lower unsaponifiable matters (2.53%) and higher oxidative stability (PV, 0.98 m mol/kg) than that of UAE. Analysis of fatty acid composition revealed that 13 kinds of components are identified and the total amount of fatty acids accounted for 93.13% of papaya seed oil, the predominant fatty acids in papaya seed oil were oleic (18:1, 72.60%), palmitic (16:0, 18.00%), linoleic acid (18:2, 5.80%) and stearic (18:0, 3.60%).
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