水酶法提取小麦胚芽油中破乳的研究  

Researches of Demulsification in Extracting Wheat Germ Oil by Aqueous Enzymatic Method

作　　者：陶海腾[1] 马娇[2] 徐同成[1] 邱斌[1] 刘玮[1] 刘丽娜[1] 杜方岭[1] 

机构地区：[1]山东省农业科学院农产品所,山东济南250100 [2]国家食品质量安全监督检验中心,北京100094

出　　处：《食品研究与开发》2015年第14期49-52,共4页Food Research and Development

基　　金：山东省科技发展计划项目"小麦胚芽油提取关键技术研究"(2012GNC11030);山东省农业重大应用技术创新课题"大宗粮油作物精深加工关键技术研究"(鲁财农指[2011]39)

摘　　要：研究不同处理对小麦胚芽油水酶法提取乳化液的影响,确定最佳破乳工艺。选用离心、加热、调节p H、萃取等作为破乳手段,研究了不同处理对破乳率的影响。所有处理都有破乳的效果,只是破乳的程度不一样,各种处理组合效果更佳。本研究建立的冷冻+超声微波解冻组合破乳工艺为:将乳状液在-25℃条件下冷冻24 h,超声波功率为:450 W、微波550 W协同解冻至乳状液解冻升至25℃;解冻后5 000 r/min,离心20 min,取上层清油,经测定回收率达到98%,而且属于低温的物理操作,营养成分损失很少,回收的为高品质的油脂。Effects of different treatments on emulsion in extracting wheat germ oil by aqueous enzymatic method were studied to determine the best demulsification technology. Centrifugal, heating, regulating pH and liquid-liquid extraction were selected to study effects of different treatments on the demulsification rate. All treatments played effects of demulsification, but differences existed on demulsification rate, combination of some treatments could gain the higher demulsification rate. The established demulsification combination of freezing and ultrasonic microwave thawing was that： the emulsion freezing at -25 ℃ for 24 h , thawing by ultrasonic （450 W） and microwave （550 W） until rising to 25℃, 5 000 r/min centrifugal for 20 min, the supernatant oils were selected. The measured recovery rate reached 98 %, for all treatments belonging to physics operation under low temperature, few damages occurred on nutrients to gain the higher quality oil.

关 键 词：水酶法 小麦胚芽油 破乳 组合 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]