水酶法提取胡麻籽油的工艺研究.pdf

2017年第42卷第6期
中国油脂
油脂加工
水酶法提取胡麻籽油的工艺研究
张会彦,刘壮,欧阳怜俐,姚亚亚,李慧静
(河北农业大学食品科技学院,河北保定071001)
摘要:以胡麻籽为原料,采用复合酶酶解技术对胡麻籽油进行提取,考察了预处理方法、粉碎时间
酶的种类、复合酶复配比例及复合酶添加量对胡麻籽油提取率的影响,在前期实验的基础上,采用
中心组合设计,对液料比、酶解p、酶解温度及酶解时间进行了响应面优化。结果表明高压高温
湿热法预处理,胡麻籽在10000r/min转速下粉碎90s利于胡麻籽油的提取最佳复合酶制剂组成
为中性蛋白酶与戊聚糖酶质量比2:1,复合酶的最适添加量为1.2%(以脱売胡麻籽质量计):响应
面优化的最适工艺参数为液料比9.19:1、酶解pH5.94、酶解温度53.62℃、酶解时间3.20h:在最
适工艺条件下,胡麻籽油提取率可达86.73%。
关键词:水酶法复合酶响应面法胡麻籽油
中图分类号:TS224:T225.19文献标识码:A文章编号:1003-7969(2017)06-0005-04
Aqueous enzymatic extraction process of flaxseed oil
ZHANG Huiyan, IIU Zhuang, OUYA NG Tingli, YAO Yaya, II Huijin
College of Food Science and Technology, Hebei Agrieultural University, Baoding 071001, Hebei, hina
Abstract With flaxseed as raw material, flaxseed oil was extracted by compound enzymatic hydrolysis
technology. The effeets of pretreatment methods, grinding time, enzyme types, combination proportion ol
compound enzyme and dosage of compound enzyme on the extraction rate of flaxseed oil were studied
Based on the previous experiments, the ratio of liquid to material, enzymatic hydrolysis PH, enzymatic hy
drolysis temperature and enzymatic hydrolysis time were optimized by response surface method. The results
showed that high pressure and high temperature hydro-thermal pretreatment and grinding for 90 s at
10 000 r/min were beneficial for extraction of flaxseed oil. The optimal compound enzyme composition was
mass ratio of neutrase to pentosanase 2: 1 and the optimal dosage was 1.2%(based on the mass of dehulled
Flaxseed ). The optimal extraction parameters of Flaxseed oil were obtained as follows: ratio of liquid to
material 9. 19: 1, enzymatic hydrolysis PH 5.94, enzymatic hydrolysis temperature 53. 62 C and enzymatic
hydrolysis time 3.20 h. Under these conditions, the extraction rate of flaxseed oil could reach 86.73%
Key words aque us enzymatic method, compound enzyme, response surface methodology, flaxseed oi
胡麻( inum l'stitatissimun1.)又称亚麻,属亚hm2。胡麻籽油营养丰富,-亚麻酸是胡麻籽油
麻科一年生或多年生草本植物。胡麻在我国华的主要营养成分,含量超过50%,因此胡麻是一种
北、西北以及高寒区被广泛种植,种植面积约60万不可多得的食用油原料即。目前,胡麻籽油的制备
方法主要为压榨法、有机溶剂提取法、超临界萃取
收稿日期:2016-09-23:修回日期:2017-02-09
法。但压榨法提取率较低,有机溶剂提取法因为
基金项目:河北省食品科学与工程学科“双一流”建设基金有溶剂残留不利于健康,超临界萃取法设备与成本
项目(2016PGCA18)
太高不利于工业化生产。而水酶法是在水代法基础
作者简介:张会彦(1973),女,实验师,研究方向为食品科学上发展起来的一种提取油脂的新方法的,在提取过
与工程(E-mail165660060qg.com
程中,酶对油料细胞壁中纤维素和蛋白质的水解,以
通信作者:李慧静,教授,博士(F-mni) huining2002@及对脂多糖、脂蛋白的分解作用,可增加油料组织中
163. com
油的流动性,从而提高出油率,并且酶的应用可
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