微波辅助水酶法提取樟树籽油的工艺研究  

The extraction of camphor oil by microwave-assisted aqueous enzymatic process

作　　者：姜国芳[1] 占俊峰[1] 谢宗波[1] 乐长高[1] 

机构地区：[1]东华理工大学应用化学系,南昌330013

出　　处：《食品科技》2015年第3期255-258,共4页Food Science and Technology

基　　金：国家自然科学基金项目(21262002);江西省自然科学基金项目(20122BAB203006);江西省高等学校科技落地计划项目(KJLD12006;KJLD14050);江西省教育厅科技项目(GJJ13468;GJJ14466)

摘　　要：以樟树籽为实验材料,探索了微波辅助水酶法提油的工艺。实验确立的最佳提取条件为:料液比1:4.5,用功率为400 W的微波照射20 s;接下来用复合酶(Xylanase,25 mg/g;Cellulase,15 mg/g;Alcalase 2.4 L,8μL/g)在55℃条件下酶解2.0 h,即可得到最高77.5%的提油率。所得毛油外观澄清、透明,颜色较浅,油香淡但无异味。相对于传统的化学提油法,该法具有绿色环保、成本低等优点,对促进樟树籽的开发利用、"变废为宝"具有重要意义。In this paper, the technology of oil extraction from camphor tree seed was explored by microwave-assisted aqueous enzymatic method. The optimal process of oil extraction was determined through single-factor experiments, that is, the experimental material was irradiated by microwave （400 W） for 20 s under the ratio of material to water 1：4.5 conditions; and then incubated at 55 ℃ and 260 r/ min for 2 h after adding the compound enzymes （Xylanase, Cellulase and Alcalase）. Under the optimum conditions, the oil yield is up to 77.5%. The crude oil extracted by aqueous enzymatic method is clear, transparent with light color and fragrance, but no odor smell. Compared with the traditional extraction method using chemical reagents, we have the advantages of green and tow cost, which has great significance for promoting the utilization of camphor tree seed, and turning waste into treasure.

关 键 词：微波辅助 水酶法 提油工艺 樟树籽 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]