超声波辅助水酶法提取米胚油的研究及其成分分析

摘要/Abstract

摘要： 以稻米胚芽为原料，通过超声波辅助水酶法提取了富含生育酚的米胚油，与常规水酶法相比提取率从87.4%±0.04%升高到了92.1%±0.03%。通过单因素实验得知当纤维素酶和中性蛋白酶质量比为1:1时复合酶添加量为1.2%，酶解料液比1:5，酶解时间3 h时，米胚油的提取率为87.4%±0.04%。同时经透射电镜观察发现超声波处理米胚后脂肪与蛋白分离明显。运用响应面优化发现超声各因素对米胚油提取率的影响力依次为：超声功率＞超声温度＞超声时间。在超声温度55℃、超声功率400 W、超声时间20 min的条件下，米胚油的提取率为92.1%±0.03%。超声辅助提取的米胚芽油的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸含量占比分别为20.62%、39.62%、37.46%，超声辅助提取米胚油中γ-谷维素、植物甾醇及总生育酚的含量分别为490.00 mg/100g、384.19 mg/100g、93.01 mg/100g。

关键词: 米胚油, 超声波, 水酶法, 无溶剂, 提取率

Abstract: Using rice germ as raw material, the rice germ oil rich in tocopherol was extracted by ultrasonic-assisted hydroenzymatic method.Compared with the conventional aqueous enzymatic method, the extraction rate increased from 87.4%±0.04% to 92.1%±0.03%. According to the single factor experiment, it was found that when the mass ratio of cellulase and neutral protease was 1: 1, the combined enzyme addition amount was 1.2%, the material-liquid ratio ratio was 1: 5, and the enzymolysis time was 3 h. The rice germ oil extraction rate is 87.4%±0.04%.At the same time, through transmission electron microscopy observation, the separation of fat and protein from rice germ treated with ultrasound was obvious. Using response surface optimization, it was found that the influence of various ultrasonic factors on the extraction rate of rice germ oil was as follows: ultrasonic power> ultrasound temperature> ultrasound time.Under the ultrasonic temperture of 55℃, ultrasonic power of 400 W, and ultrasonic time of 20 min, the extraction rate of rice germ oil was 92.1%±0.03%.Ultrasound-assisted extraction of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in rice germ oil was 20.62%, 39.62%, and 37.46%, respectively. The contents of γ-oryzanol, phytosterols and total tocopherols in rice germ oil extracted by ultrasound-assisted extraction were 490.00 mg/100g,384.19 mg/100g and 93.01 mg/100g, respectively.

Key words: rice germ oil, ultrasonic, aqueous enzymatic method, solvent-free, extraction rate

中图分类号:

TS225.1

吴非李钊周琪刘春华潘明喆于殿宇姚凯. 超声波辅助水酶法提取米胚油的研究及其成分分析[J]. 食品科学, 0, (): 0-0.

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