超声波促进水酶法提取红花籽油工艺研究  

Study on extraction process of safflower oil by aqueous enzymatic method assisted by ultrasound

作　　者：胡爱军[1] 孙连立[1] 郑捷[1] 田玲玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2012年第7期20-22,共3页Cereals & Oils

基　　金：国家自然科学基金面上项目(31071608);国家"十一五"科技支撑计划项目(2006BAD27B03)

摘　　要：通过超声波促进水酶法提取红花籽油,研究超声波功率、料液比、纤维素酶添加量、胰蛋白酶添加量、纤维素酶酶解时间及胰蛋白酶酶解时间对红花籽油得率影响。经单因素试验和正交试验优化,得出最优提取工艺为:料液比1∶6、超声波功率120 W、纤维素酶添加量150 U/g、胰蛋白酶添加量100 U/g、纤维素酶酶解时间5 h、胰蛋白酶酶解时间3 h;在此条件下,红花籽油得率可达86.74%。Safflower oil was extracted by aqueous enzymatic method assisted by ultrasound. Ultrasound power, solid-liquid ratio, adding amount of cellulose, adding amount of trypsin, enzymatic hydrolysis time of trypsin and enzymatic hydrolysis time of cellulose was studied on the effect of oil extraction rate. The optimal conditions were as follows： solid-liquid ratio 1 ： 6, ultrasound power 120 W, adding amount of cellulose 150 U/g, adding amount of trypsin 100 U/g, enzymatic hydrolysis time of cellulose 5 h, enzymatic hydrolysis time 3 h. Under this condition, extraction rate of safflower oil was 86.71%.

关 键 词：水酶法 红花籽油 超声波 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]