摘要
研究了超声波辅助水酶法提取黑加仑籽油的工艺条件,并对产品的品质进行分析。利用超声波对黑加仑籽进行前处理,以油脂提取率为考察指标,通过单因素实验和响应面法优化酶解条件,确定最佳工艺条件为:超声功率300 W,超声温度50℃,超声时间25 min,复合酶添加量为2%(蛋白酶:纤维素酶:果胶酶=2:2:1),酶解初始pH6.5,酶解温度55℃,液料比5:1(g/g),酶解时间3 h,在最优条件下黑加仑籽油提取率为78.34%。通过理化指标对超声波辅助水酶法提取黑加仑籽油的品质进行分析。结果表明,黑加仑籽油的感官指标、过氧化值和酸价均符合国家食用植物油卫生标准要求;富含不饱和脂肪酸,其中多不饱和脂肪酸比例为67.92%,油中多酚、α-生育酚、γ-生育酚含量分别达到300.49、19.55、41.67 mg/kg,是一种具有高营养价值的功能性植物油脂。本研究为黑加仑籽油工业化生产提供理论参考。
The process condition of blackcurrant(Ribes nigrum L.) seed oil by microwave-assisted aqueous enzymatic method was studied, and the quality of the product was analyzed. According to extraction rate, the optimum conditions of blackcurrant seed oil by microwave-assisted aqueous enzymatic method were explored by single-factor tests and response surface methodology. The optimum conditions were determined as follows: Ultrasonic power 300 W, ultrasonic temperature 50 ℃, ultrasonic time 25 min, composite enzyme dosage 2%(protease:compound cellulase:pectinase=2:2:1),hydrolysis initial pH6.5, hydrolysis temperature 55 ℃, liquid-solid ratio 5:1(g/g), hydrolysis time 3 h. Under the optimal conditions, the extraction rate of blackcurrant seed oil was 78.34%. The quality of blackcurrant seed oil were analyzed by physicochemical indexes. The results showed that the sensory index, peroxide value and acid value of blackcurrant seed oil reached the national sanitary standard of edible vegetable oil. Blackcurrant seed oil was a kind of functional vegetable oil with high nutritional value, which contained unsaturated fatty acids(poly unsaturated fatty acids accounted for 67.92%).The contents of polyphenols, α-tocopherols, γ-tocopherols reached 300.49, 19.55 and 41.67 mg/kg. This study would provide a theoretical reference for the industrial production of blackcurrant seed oil.
作者
王宇晗
郭天赋
边昊
张迪
WANG Yuhan;GUO Tianfu;BIAN Hao;ZHANG Di(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Department of Tourism,Anhui Business Vocational College,Hefei 230041,China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China;Marine Food Engineering and Technology Research Center of Guangdong Province,Zhanjiang 524088,China;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China)
出处
《食品工业科技》
CAS
北大核心
2023年第6期267-274,共8页
Science and Technology of Food Industry
基金
2018年度安徽高校人文社会科学研究重点项目(SK2018A908)
安徽省质量工程项目(2019DSGZS41)。
关键词
黑加仑籽
油脂
品质分析
超声波
水酶法
blackcurrant seed
oil
quality analysis
ultrasound
aqueous enzymatic method
