水酶法提取扁桃仁油工艺的研究  

Studies on Extraction Technology of Almond Oil by Aqueous Enzymatic Method

作　　者：依合帕来木.肉苏力 傅力[2] 张富县[1] 

机构地区：[1]新疆农业大学食品科学与药学院,乌鲁木齐830052 [2]韩山师范学院生物系,广东潮州521041

出　　处：《新疆农业科学》2011年第11期2006-2012,共7页Xinjiang Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2011BAD27B02-04)

摘　　要：【目的】采用水酶法提取扁桃仁油。【方法】采用单因素试验和正交试验,研究单一酶和复合酶种类及浓度、酶解时间、酶解温度、酶解pH、料液比对出油率的影响。【结果】水酶法提取扁桃仁油的最佳工艺条件为:采用由果胶酶、纤维素酶和木瓜蛋白酶组成的复合酶,酶解温度55℃,酶解时间3 h,酶浓度2%,酶解pH7.0、料液比1∶4,在此条件下出油率达77.31%。【结论】单一酶中碱性蛋白酶,复合酶中果胶酶、纤维素酶、木瓜蛋白酶的组合对扁桃仁油的提取率最高;复合酶的出油率比单一酶高。[ Objective] The study aimed ot extract the almond oil by aqueous enzymatic method. [ Method ] The effects of types and concentration of both single enzyme and complex enzyme, hydrolysis time, hydrolysis temperature, hydrolysis pH, ratio of solid to water on the oil extraction rate were studied by single factor and orthogonal design. [ Result ] The optimum conditions of extraction were determined as follows ： the almond oil extraction rate can reach 77.31% when almond was hydrolyzed by enzyme concentration 2% at 55℃, ratio of solid to water was 1：4 （w/v）, pH 7.0 for 3 hours with the compound of pectinase, cellulase and papain. [ Conclusion ] The effect on the extraction of almond oil was different for types of the enzymes, among which the complex of the pectinase, cellulase and papain produced more oil than alkaline protease.

关 键 词：扁桃仁油 水酶法 单一酶 复合酶 提取 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]