响应面法优化碱性蛋白酶提取榛子油工艺  

Optimization on Alcalase extraction conditions of hazelnut oil by response surface methodology

作　　者：王胜男[1] 江连洲[1,2] 李杨[1,2] 李丹丹[1] 刘琪[1] 王梅[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150030

出　　处：《中国油脂》2011年第12期66-69,共4页China Oils and Fats

基　　金：黑龙江省攻关项目(GA09B401-6);农业部现代农业产业技术体系建设项目(nycytx-004)

摘　　要：采用Alcalase碱性蛋白酶水酶法提取榛子油,以提油率为指标,对影响提油率的各个因素进行了研究,并用响应面法优化了提油工艺。F检验可以得到因素影响大小顺序为:酶解时间>加酶量>料液比>酶解温度>酶解pH。得到优化酶解条件为:加酶量1.6%,酶解温度51℃,酶解时间1.9 h,料液比1∶5.6,酶解pH 10。在优化酶解条件下,榛子提油率可达92.92%。同时测得榛子油的棕榈酸含量4.33%,油酸67.10%,亚油酸0.09%,亚麻酸0.09%,硬脂酸1.165%。Hazelnut oil was extracted from hazelnut kernel by aqueous enzymatic method. The effects of different factors on the total extraction rate of hazelnut oil were studied. Then, response surface methodology was applied to optimize the extraction conditions. The effects of five factors on oil extraction rate in descend- ing order were hydrolysis time 〉 enzyme（Alcalase） amount 〉 ratio of solid to liquid 〉 hydrolysis temperature 〉 pH. The optimum conditions were： enzyme amount 1.6%, hydrolysis temperature 51 ℃, time 1.9 h, ratio of solid to liquid 1： 5.6, pH 10. Under the optimum conditions, the total extraction rate of hazelnut oil reached 92.92%. The content of fatty acid in hazelnut oil were as follows： palmitic acid 4.33%, oleic acid 67.10%, linoleic acid 0. 09%, linolenic acid 0. 09%, stearic acid 1. 165%

关 键 词：水酶法 ALCALASE碱性蛋白酶 榛子油 响应面法 脂肪酸 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]