响应面优化水酶法提取米糠油工艺的研究  

Aqueous Enzymatic Extraction of Response Surface Optimization Process of Rice Bran Oil

作　　者：刘春雷[1] 李丹[1,2] 王腾宇[2] 常云鹤[2] 于殿宇[2] 

机构地区：[1]宁德师范学院,宁德352100 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2011年第12期46-49,共4页The Food Industry

基　　金：宁德师范学院科研资助项目(项目编号:2009Y0028)

摘　　要：对原料米糠采用热处理,经正交优化得到工艺参数:热处理时缓冲液pH5,热处理温度为100℃,热处理时间为60min;通过单因素和响应面优化酶解条件,结果表明,最佳工艺参数为:复合酶添加量1.2%,料液比1:7,酶解温度50℃,酶解pH5,酶解时间5h。在此条件下游离油提取率为87.23%。The use of heat treatment of raw rice bran, optimized by the orthogonal parameters： heat treatment, buffer pH5, heat treatment temperature 100 ℃, heat time of 60 min. With single factor and response surface optimization of hydrolysis conditions, the results showed that the optimum process parameters： the amount of enzyme added 1.2%, solid to liquid ratio 1 ： 7, reaction temperature 50℃, enzymolysis pH5, reaction time 5 h. Under these conditions, free oil extraction rate was 87.23%.

关 键 词：热处理 米糠 水酶法 米糠油 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]