食品科学 ›› 2017, Vol. 38 ›› Issue (22): 231-238.doi: 10.7506/spkx1002-6630-201722035

• 工艺技术 • 上一篇    下一篇

响应面试验优化红花籽油水酶法提取工艺

李晓,李春阳,,曾晓雄,王帆   

  1. (1.南京农业大学食品科技学院,江苏?南京 210095;2.江苏省农业科学院农产品加工研究所,江苏?南京 210014)
  • 出版日期:2017-11-25 发布日期:2017-11-03
  • 基金资助:
    江苏省粮油品质控制及深加工重点实验室开放课题(LYPK201502)

Optimization of Aqueous Enzymatic Extraction of Safflower Oil by Response Surface Methodology

LI Xiao, LI Chunyang,, ZENG Xiaoxiong, WANG Fan   

  1. (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
  • Online:2017-11-25 Published:2017-11-03

摘要: 通过二水平因子分析设计和响应面试验,优化水酶法提取红花籽油工艺。以红花籽油提取率为指标,对酶的种类及添加比例、料液比、总加酶量、酶解时间、酶解温度、酶解pH值进行研究。结果表明:在木聚糖酶UTC-X50、果胶酶NCB3/ZG-040和碱性蛋白酶NCB3/ZG-002比例1∶2∶3(酶活比),总加酶量197.36?U/g,料液比1∶4(g/mL)条件下,先用细胞壁多糖酶(木聚糖酶、果胶酶)在pH?4.2、50?℃酶解131?min,再用碱性蛋白酶在pH?9.8、40?℃酶解60?min,此工艺条件下红花籽油提取率最高,为84.68%;采用气相色谱法分析脂肪酸组分,发现红花籽油中不饱和脂肪酸相对含量高达91.18%,其中亚油酸相对含量为78.27%,油酸相对含量为12.61%,亚麻酸相对含量为0.10%。

关键词: 红花籽油, 水酶法, 响应面, 脂肪酸

Abstract: The aqueous enzymatic extraction of safflower oil was optimized using factional factorial design and response surface methodology. The effects of processing parameters, including enzyme type and combinations, material to liquid ratio, total enzyme dosage, hydrolysis time, temperature and pH on oil yield were investigated. Results showed that a mixture of xylanase (UTC-X50), pectinase (NCB3/ZG-040) and alkaline protease (NCB3/ZG-002) (1:2:3, U/U) was the most efficient for the extraction of safflower oil and the optimum enzyme dosage was 197.36 U/g. The maximum yield of 84.68% was obtained after sequential hydrolysis with both xylanase and pectinase for 131 min at pH 4.2 and 50 ℃ with a material/liquid ratio 1:4, followed by alkaline protease at pH 9.8 and 40 ℃ for 60 min. Gas chromatography analysis revealed that the fatty acid profile of safflower oil obtained under the optimized conditions contained 78.27% linoleic acid, 12.61% oleic acid and 0.10% linolenic acid.

Key words: safflower oil, aqueous enzymatic method, response?surface?methodology, fatty acid

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