预处理工艺对水酶法提取甜杏仁油提取率的影响研究  

Studies on the Effcet of Pretreatment Techniques on Extraction Rate of Extracting Sweet Almond Oil by Enzymatic Hydrolysis Methods

作　　者：徐晓燕[1] 侯伟伟[1] 李天兰[1] 郑峰[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2012年第2期140-143,共4页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区科技支疆计划项目(200891105)

摘　　要：甜杏仁中含有较高的油脂,为提高其提取率,采用响应面法优化预处理工艺对水酶法提取甜杏仁油提取率的影响。在单因素实验的基础上,采用Design-Expert7.1.6Trial软件设计进行响应曲面优化实验,结果表明:预处理工艺能明显提高甜杏仁油提取率,最佳工艺参数为热处理温度52.68℃,热处理时间17.9min,打浆时间为7min,在此条件下甜杏仁油的提取率为55.44%。Sweet almond contains method was used in the pretreatm high oil, in order to improve its extraction rate, the response surface ent optimizing the enzymatic hydrolys methods of sweet almond oil. Based on the single factor experiment, the response surface optimization experiment was designed with the Design-Expert 7.1.6 Trial. The results showed that the pretreatment process could obviously improve the sweet almond oil extraction rate,the temperature of the optimum process parameter were 52. 68 ℃, the heating treatment time was 17.9 min,the breaking sweet almond time was 7 min,under this condition the enzymatic extraction ratio of sweet almond oil was up to 55.44%.

关 键 词：预处理 甜杏仁油 水酶法 响应面法 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]