酶催化高酸价米糠油酯化脱酸工艺的研究  

ENZYMATIC DEACIDIFICATION PROCESS OF HIGH-ACID-VALUE RICE BRAN OIL BY ESTERIFICATION

作　　者：张明[1] 李桂华[1] 许晓瑞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2010年第5期18-21,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用Novozym 435酶催化高酸价米糠油与甘油酯化降低游离脂肪酸含量,探讨了酯化脱酸过程中反应温度、时间、甘油添加量、酶加入量对脱酸效果的影响.单因素试验得出脱酸的最佳工艺条件:加酶量为油量的3%,甘油添加量为200%,温度为90℃,时间为6 h,米糠油酸价由24.1 mg/g降到了4.01 mg/g.对酶催化脱酸进一步做响应面试验优化反应条件,结果表明:酶用量为油量的3%,温度为86℃,甘油添加量为理论添加量的222%,反应6 h,酸价由24.1mg/g降到了3.9 mg/g.In this paper,we selected Novozym 435 as catalyst for the esterification of high-acid-value rice bran oil and glycerol to reduce the content of free fatty acids,and studied the effects of reaction temperature,time,glycerol amount and enzyme amount on the esterification process.Through single factor tests,we determined the optimal deacidification conditions as follows： enzyme amount 3%,glycerol 200%,temperature 90 ℃,reaction time 6 hours,and the acid value of the rice bran oil was reduced from 24.1 mg/g to 4.01 mg/g under the conditions.We further optimized the reaction conditions by response surface analysis.The results showed that the acid value was reduced from 24.1 mg/g to 3.9 mg/g under the conditions of enzyme amount 3%,temperature 86 ℃,glycerol 222% the theory amount and reaction time 6 hours.

关 键 词：米糠油 酸价 酯化脱酸 响应面分析 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]