水酶法提取芝麻油的工艺研究  

Study on aqueous enzymatic extraction of sesame oil

作　　者：王维茜 邓洁红[1,2] 刘永红[3] 王紫梦 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《粮食与油脂》2015年第8期28-30,共3页Cereals & Oils

基　　金：湖南农业大学大学生科技创新基金(201503083)

摘　　要：该文对水酶法提取芝麻油的工艺进行了研究。从四种酶(中性蛋白酶、碱性蛋白酶、纤维素酶、果胶酶)中筛选油脂得率最高的酶,并通过单因素及正交试验,确定水酶法提取芝麻油的最优工艺条件。结果显示,碱性蛋白酶是最适合芝麻油提取的酶剂,其最佳反应条件是酶解温度55℃、液料比5∶1、酶解时间120 min、p H 8.5。在此条件中,芝麻油得率可以达到69.33%。In the experiment of aqueous enzymatic method, the enzyme which could get higher oil yield was selected from four different catalyst （ pectinase, cellulase, neutral protease, alcalase ）. Then by the single factor test and orthogonal experiment, the best aqueous enzynatic estraction conditions of sesame oil were obtained. The results showd that the alcalase was the best catalyst and its extracting quality was good enough. The optimum conditions were temperature of 55℃, the ratio of liquid to solid of 5 ： 1, enzymatic time of 120 minutes, and pH 8.5. Under this conditions, the sesame oil yield was about 69.33%.

关 键 词：芝麻油 水酶法 油脂得率 碱性蛋白酶 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]