复合酶法提取天然椰子油的研究  

Study on extraction of virgin coconut oil by complex enzyme

作　　者：李瑞[1] 夏秋瑜[1] 赵松林[1] 陈华[1] 陈飞[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《食品工业科技》2009年第3期153-155,158,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2007BAD76B01)。

摘　　要：研究了复合酶法提取天然椰子油的工艺条件,主要采用纤维素酶、木聚糖酶和果胶酶酶解椰奶制备椰子油,经单因素实验和正交实验确定了适宜的实验条件为:即纤维素酶0.10%,木聚糖酶0.05%,果胶酶0.05%(均以纯椰奶重量计),纯椰奶加水量为40%,不调节椰奶pH,在50℃下酶解24h,酶解物在3000r/min下离心10min。椰子油的提取率可达86.65%。将制备的椰子油在55～60℃,真空度0.07～0.08MPa下干燥0.5～1h,所得椰子油的水分含量可降至0.10%以下,酸值在0.30mgKOH/g以下。The extraction technology of virgin coconut oil by complex enzyme was studied.Cellulase,xylanase and pectinase were used to extract coconut oil by catalyzing coconut cream,the optimal combination of the enzymes were determined by single factor tests and orthogonal experiments. The proper technology was as follows： the amount of cellulase was 0.10% ,xylanase was 0.05% and pectinase was 0.05% （based as pure coconut cream）, the water addition was 40% of pure coconut cream, the pH of coconut cream was not adjusted, coconut cream was catalyzed by the complex enzyme for 24h at 50%,then centrifugal separated the hydrolysate under 3000r/min for 10min.The yield of Coconut oil was 86.65%.The harvested coconut oil was dried at 55-60℃ and under vacuum degree of 0.07-0.08MPa for 0.5-1h, its water content and acid value could be decrease to less than 0.10% and 0.30mgKOH/g, respectively.

关 键 词：复合酶法 椰奶 天然椰子油 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]