Microwave-ultrasonic assisted aqueous enzymatic extraction (MUAAEE) was applied to extract tiger nut oil (TNO). The conditions of MUAAEE were optimized by Plackett-Burman design followed Box-Behnken design. An oil recovery of 85.23% was achieved under optimum conditions of a 2% concentration of mixed enzyme including cellulase, pectinase and hemicellulase (1/1/1, w/w/w), particle size <600 μm, microwave power 300 W, ultrasonic power 460 W, radiation temperature 40 °C, time 30 min, enzymolysis temperature 45 °C, pH 4.9, liquid-to-solid ratio 10 mL/g and time 180 min. Oil by MUAAEE revealed the similar fatty acid compositions, triglyceride compositions, thermal behaviour and flavour compared with oil by Soxhlet extraction (SE), while the oil quality of MUAAEE is superior to that of SE. Scanning electron microscopy revealed that structural disruption of tiger nut caused by MUAAEE facilitated the oil extraction. Results suggest that MUAAEE could be an efficient and environment-friendly method for extraction of TNO.

微波-超声波辅助水酶提取法（MUAAEE）提取虎皮果油（TNO）。MUAAEE的条件通过Plackett-Burman设计和Box-Behnken设计进行了优化。在2％浓度的混合酶（包括纤维素酶，果胶酶和半纤维素酶（1/1/1，w / w / w）），粒径<600μm，微波功率300 W，超声功率460 W，辐射温度40°C，时间30分钟，酶解温度45°C，pH 4.9，液固比10 mL / g，时间180分钟。与索氏提取（SE）的油相比，MUAAEE的油显示出相似的脂肪酸组成，甘油三酯组成，热行为和风味，而MUAAEE的油质优于SE。扫描电子显微镜显示，由MUAAEE引起的老虎坚果的结构破坏促进了油的提取。结果表明，MUAAEE可能是一种高效，环保的TNO提取方法。