摘要
以丝瓜籽为原料,研究水酶法提取丝瓜籽油的最佳工艺并对其脂肪酸组成、理化特性进行分析。经单因素试验与混料试验,确定了水酶法提取丝瓜籽油的分步酶解条件为:首先添加2.0%的复合酶(其中维素酶、果胶酶、半纤维素酶的配比为0.663∶0.237∶0.100),在pH 4.8、温度45℃、液料比7∶1条件下,酶解2.5 h;再加入1.0%的中性蛋白酶,在pH 6.8、温度45℃条件下,酶解1.5 h,最终丝瓜籽油提取率达到93.85%。该油富含不饱和脂肪酸,其酸价、过氧化值等指标符合国家食用油卫生标准。水酶法提取丝瓜籽油是一种有效的油脂提取方法。
Research on optimal process of aqueous enzymatic extraction of luffa seed oil was done based on taking luffa seed as raw material and analysis of its composition of fatty acid and physicochemical property was done. On the basis of single - factor test and mixture experiment, the step - by - step enzymolysis conditions of aqueous enzymatic extraction of luffa seed oil were determined ： firstly adding 2.0% of complex enzyme （ where rate of cellulose, peetinase and hemicellulose ： 0. 663： 0. 237： 0. 100） in the case of pH value of 4.8, temperature of 45 ℃ and ratio of material and solution of 7： 1, enzymolysis for 2.5 h was done, followed by use of dosage of neutral protease 1.0% , in the case of pH value of 6.8 and temperature of 45, enzymolysis for 1.5 h was done. In the end, optimal extraction rate of luffa seed oil reached 93.85%. The oil was rich in unsaturated fatty acids and its acid value, peroxide value, etc. conformed to national hygiene standard for edible vegetable oil. Aqueous enzymatic extraction of luffa seed oil was an effective way for oil extraction.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第3期61-67,73,共8页
Journal of the Chinese Cereals and Oils Association
基金
四川省教育厅课题(2014-450-55)
关键词
丝瓜籽油
水酶法
混料设计
脂肪酸组成理化特性
luffa seed oil, aqueous enzymatic extraction, mixture design, fatty acid composition, physicochemical property
