食品科学

• 工艺技术 • 上一篇    下一篇

水酶法提取杨梅核仁油的工艺优化

黄亚芳,李罗明,李俊杰,李 珂   

  1. 湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,湖南 长沙 410128
  • 出版日期:2016-06-25 发布日期:2016-06-29
  • 通讯作者: 李 珂
  • 基金资助:

    粮油深加工与品质控制湖南省协同创新中心项目(湘教通[2013]448号)

Optimization of Enzyme-Assisted Aqueous Extraction for Myrica rubra Kernel Oil

HUANG Yafang, LI Luoming, LI Junjie, LI Ke   

  1. Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology,
    Hunan Agricultural University, Changsha 410128, China
  • Online:2016-06-25 Published:2016-06-29
  • Contact: LI Ke

摘要:

通过响应面法分析和全因子试验设计,探究单一酶和复合酶用于水酶法提取杨梅核仁油的效果,优选确定水酶法提取杨梅核仁油的酶制剂为纤维素酶。采用正交试验对酶法水解提取杨梅核仁油的工艺进行优化,获得其最佳工艺条件为纤维素酶添加量2%、酶解温度50 ℃、pH 4.8、酶解时间2.5 h、料液比1∶4(g/mL),该条件下的得油率为33.95%,提取率为50.67%。采用气相色谱法对杨梅核仁油的脂肪酸组成进行了分析,结果表明:木洞杨梅核仁油富含不饱和脂肪酸,高达87.22%,其中油酸含量达50.31%,亚油酸含量达到36.64%,亚麻酸含量为0.27%。

关键词: 响应面法, 水酶法, 杨梅核仁油, 得油率, 脂肪酸

Abstract:

In this study, the response surface methodology and full factorial design were employed to evaluate the
extraction efficiencies of Myrica rubra kernel oil by aqueous enzymatic extraction with three individual enzymes and their
combinations, and it turned out that cellulase was the best enzyme for the extraction of Myrica rubra kernel oil. Then, using
an orthogonal array design, the optimum hydrolysis conditions for oil extraction were determined as follows: cellulase dose,
2%; temperature, 50 ℃; pH value, 4.8; time, 2.5 h; and solid/liquid ratio, 1:4 (g/mL). Under these conditions, the oil yield
was 33.95%, which was 50.67% as compared to the oil content of Myrica rubra kernels measured according to the Chinese
national standard GB/T 5512—2008. Gas chromatography analysis revealed that the kernel oil contained 87.22% unsaturated
fatty acids, including 50.31% oleic acid, 36.64% linoleic acid and 0.27% linolenic acid.

Key words: response surface methodology, aqueous enzymatic extraction, Myrica rubra kernel oil, oil yield, fatty acid

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