摘要
采用水酶法提取山桐子油并对其工艺进行了优化,确定水酶法提取山桐子油的最佳工艺条件为:蒸炒温度150℃、蒸炒时间15 min、酶解温度50℃、料液比15(g/mL)、酶解时间5h、pH 6.0、复合酶用量2.0%,该条件下山桐子油的提取率可达93.88%。水酶法提取的山桐子毛油气味清香,酸值、过氧化值等理化指标均较好,无须精炼,只需经过简单的精密过滤即可,且亚油酸和维生素E含量较高。
In this study,the aqueous enzymatic extraction of idesia polycarpa oil was investigated,and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil.Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil.Taking oil extraction efficiency as an index,the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined:roast temperature was 150 ℃,roast time was 15 min,pH was 6.0,solid-liquid ratio was 1:5(g/mL),amount of compound enzyme was 2.0%,enzymatic hydrolysis time was 5 h,enzymatic hydrolysis temperature was 50 ℃.Under this technological condition,the oil extraction efficiency of aqueous extract was 93.88%.Moreover,the oil extracted by aqueous enzymatic method have a good fragrance.The physical and chemical indexes such as acid value and peroxide value were all good,no needing any refining,but could be obtained through simple and precise filtration,with the high yield of linoleic acid and vitamin E.
作者
王玉琴
双全
WANG Yu-qin;SHUANG Quan(Ulanqab Medical College,Ulanqab,Inner Mongolia 012000,China;Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China)
出处
《食品与机械》
CSCD
北大核心
2018年第11期156-160,共5页
Food and Machinery
关键词
山桐子油
水酶法
蒸炒
品质分析
idesia polycarpa oil
aqueous enzymatic method
roast
quality analysis
