水酶法提取文冠果油工艺的优化  

Aqueous enzymatic extraction of Xanthoceras sorbifolia Bunge seed oil

作　　者：邓红[1] 曹立强[1] 付凤奇[1] 吴丽清[1] 刘伟[1] 夏德水[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国油脂》2011年第1期38-40,共3页China Oils and Fats

摘　　要：以文冠果仁为原料,利用水酶法提取文冠果油。通过单因素试验及正交试验研究了酶解时间、料液比、酶添加量及酶解温度对文冠果油提取率的影响,并确定了最佳工艺条件。结果表明最佳的工艺条件为:选用碱性蛋白酶,酶解时间5 h,料液比1∶5,酶添加量0.75%,酶解温度50℃。在最佳条件下文冠果油提取率达81.6%。Xanthoceras sorbifolia Bunge seeds were used as raw materials, the aqueous enzymatic method was applied to extract its seed oil. The effects of solid/liquid ratio, amount of enzyme, enzymatic hydrolysis temperature and time were discussed by single experiments and orthogonal experiments. The optimum conditions were obtained as follows ： Alcalase, solid/liquid ratio 1 ： 5, amount of enzyme 0. 75% , enzymatic hydrolysis temperature 50℃ , time 5 h. Under the optimum conditions,the oil yield reached 81.6%.

关 键 词：水酶法 文冠果油 提取 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] Q814[轻工技术与工程—食品科学与工程]