摘要
以西藏光核桃为原料,采用水剂法提取结合酶法破乳技术分离其中的油脂和蛋白质,优化了光核桃仁油脂与蛋白质水剂法同步提取的工艺条件,并分析了油脂的主要理化指标及脂肪酸组成。结果表明:西藏光核桃仁油与蛋白质同步提取最优工艺为物料粒径150目、液料比8:1 (mL/g)、pH 10、浸提温度50℃、提取时间5h、搅拌速度80r/min,该工艺条件下核桃仁油提取率为(67.79±2.97)%,蛋白质提取率为(78.13±1.53)%。光核桃仁油脂具有优良的理化性质,并检测出12种脂肪酸组分,主要由顺式油酸(57.32%)、亚油酸(31.65%)、棕榈酸(6.49%)和硬脂酸(2.29%)组成,其中饱和脂肪酸7种,单不饱和脂肪酸3种,多不饱和脂肪酸2种;油脂以不饱和脂肪酸为主,相对百分含量为89.43%,其中多不饱和脂肪酸相对百分含量为31.76%,单不饱和脂肪酸相对百分含量为57.67%。
;Taking the Pruunus mira nut as raw material,the oil and protein of were synchronous extracted by aqueous extraction method combined with enzymatic demulsification,the extraction process was optimized by orthogonal tests based on single factor experiment.The main physicochemical indexes of Prunus mira nut oil were determined,and the fatty acid compositions were analyzed by GC.The results indicated that the Prunus mira not protein yields were(78.13±1.53)%,and oil total yields were(67.79±2.97)%,the optimal oil and protein extraction process were obtained as followed;sample size 150 mesh,liquid-solid ratio 8:1(mL/g),pH 10,extraction temperature 50℃,extraction time 5 h,stirring speed 80 r/min.The physicochemical indexes indicated that Prunus mira nut oil had high physicochemical properties.Twelve fatty acids were detected in Prunus mira nut oil,and the main fatty acids were oleic acid(57.32%),lmoleic acid(31.65%),palmitic acid(6.49%)and stearic(2.29%).There were 5 unsaturated fatty acids and the contents were 89.43%,in which there were 3 monounsaturated fat acids with the relative percentage of 57.67%,2 polyunsaturated fatty acids with the relative percentage of 31.76%.
作者
阚金涛
袁雷
钟政昌
KAN Jin-tao;YUAN Lei;ZHONG Zheng-chang(Food Science College,Tibet Agriculture&Animal Husbandry University,Nymgchi,Tibet 860000,China)
出处
《食品与机械》
北大核心
2020年第1期210-215,236,共7页
Food and Machinery
基金
西藏自治区科技重大专项(编号：XZ201901NA04)
国家自然科学基金地区科学基金项目(编号：31560252)
西藏野生特色生物资源开发平台建设项目(编号：PT2015-01)
西藏农牧学院食品科学与工程重点学科建设项目(编号：2017ZDXK-01)
关键词
光核桃
同步提取
油脂
蛋白质
理化性质
脂肪酸组成
Prunus mira
synchronous extraction
oil
protein
physicochemical properties
fatty acid composition
