The Extraction Of Germination Of Pumpkin Seed Oil And The Research On Composition Of Fatty Andoxidative Stability Of Pumpkin Seed Oil

In this study, the X-10pumpkin seeds as the research object, determination of changes of the main nutrients in pumpkin seeds in different germination conditions, ultrasound and enzymatic extraction of pumpkin seed oil technology to extract oil, gas chromatographic analysis of the composition of the fatty acids situation, while its basic physical and chemical properties were measured using spectrophotometry and gas chromatography to analyze the determination of its unsaponifiable matter, and preliminary evaluation of sprouted pumpkin seed oil antioxidant activity by in vitro experiments, the following conclusions:1.Germination process of germination temperature is28℃, the germination time was60h, soaking time was5h, this time in the linoleic acid content of pumpkin seeds reached60.4mg/g2, enzymatic method to extract oil extraction process:the amount of enzyme4000U/g, the best hydrolysis time of3h, the best enzymatic PH of7. The extraction rate can reach80.21%. To extract oil using ultrasonic extraction process:ultrasonic time30min, solid-liquid ratio1:8(g/ml), ultrasonic power100W, ultrasonic temperature35Under these conditions, the extraction rate of oil reached93.24%.3, Pumpkin seed oil by gas chromatography analysis showed that sprouted pumpkin seeds rich in linoleic acid, oleic acid content of the highest, followed by palmitic acid, stearic acid, and finally linolenic acid, pumpkin seeds germinate main changes:during germination, pumpkin seeds, protein, fat, reducing sugar, free amino acids, ash, Squalene, a-tocopherol, y-tocopherol increased4, Pumpkin Seed Oil:germination of pumpkin seeds refractive index decreased; peroxide value。decreased; acids price rise, DPPH scavenging rate, the hydroxyl radical scavenging has also been improved.