中文摘要：

以猕猴桃籽为原料，采用水酶法提取猕猴桃籽油。在单因素试验的基础上，采用二次正交旋转组合试验对猕猴桃籽油的提取工艺进行优化，建立了各主要影响因素与猕猴桃籽出油率之间的回归模型。试验结果表明：各因素对猕猴桃籽出油率影响的顺序为液料比〉酶解pH〉酶添加量〉酶解温度，水酶法提取猕猴桃籽油的最优工艺参数为液料比10，酶解温度50℃，酶添加量2．5％，酶解pH9．0。在此条件下，提取二次总出油率为27．17％，萃取率达86．75％。所建立的数学回归模型能够较准确预测猕猴桃籽油的出油率。

英文摘要：

Taking kiwi -fruit seed as raw material, the aqueous enzymatic extraction technology was used to extract kiwi -fruit seed oil. Based on single factor experiments, extraction conditions of kiwi -fruit seed oil were optimized through quadratic regression orthogonal design, and model was established to express the relationship between oil yield and the main affecting factors. Results showed： the factor order on extraction yield of kiwi - fruit seed oil from strong to weak was liquid - solid ratio 〉 enzymolysis pH 〉 dosage of Alcalase 〉 enzymolysis temperature. The optimal extraction parameters were ：liquid - solid ratio 10, enzymolysis temperature 50 ℃, dosage of Alcalase 2.5 %, and enzymolysis pH 9.0. Under such conditions ,the total oil yield after extraction twice was 27.17% ,extraction rate reached as high as 86.75%. The established regression mathematical model can predict the oil yield of kiwi - fruit seed accurately.