水酶法菜籽油破乳工艺的优化  

Optimization the Demulsification Process in Aqueous Enzymatic Extraction of Rapeseed Oil

作　　者：胡丽丽[1] 袁永俊[1] 王健[2] 代斌[1] 杨攀[1] 代亚民[1] 田甜[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]四川省产品质量监督检验检测院,四川成都610031

出　　处：《食品与发酵科技》2013年第1期21-24,共4页Food and Fermentation Science & Technology

摘　　要：以水酶法提取菜籽油过程中形成的乳状液为研究对象,并以得油率为指标,利用离心并无水乙醚萃取的方法进行破乳,采用正交法对破乳工艺条件进行优化,结果表明,在离心转速9000r/min、离心时间30min、pH 5、无水乙醚加入量70%条件下,乳状液中的油回收率为98.05%。Emulsion formed in the aqueous enzymatic extraction of rapeseed oil was taken as study object, the oil extraction rate as index was investigated, centrifugation and absolute ether extraction were used to demulsificate in aqueous enzymatic extraction of rapeseed oil. Throught orthogonal test optimization,the optimal conditions were found to be： centrifugation speed 9000r/min, centrifugation time 30min, pH 5.0, absolute ether 70%. Under these condi- tions, the oil extraction rate was 98.05%.

关 键 词：水酶法 菜籽油 破乳 工艺优化 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]