碱提酸沉法同步提取花椒冷榨油饼粕中蛋白质和油脂的工艺研究  

Processing condition of pretion and oil from cold pressed cake in Zanthoxylum by alkaline extraction and acid deposition

作　　者：姜欢笑[1] 蒲彪[1] 周婷[1] 丁雅雯[1] 

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《食品科技》2015年第8期182-188,共7页Food Science and Technology

基　　金：四川农业大学食品学院横向合作项目

摘　　要：为综合利用花椒冷榨油饼粕,提取饼粕中蛋白质和油脂,并对提取工艺进行优化。采用碱提酸沉法同步提取花椒冷榨油饼粕中蛋白质和油脂,根据蛋白质和油脂的提取率,应用单因素和正交试验确定提取工艺的最佳条件为料液比1:12(m:v)、碱提p H值10.0、碱提温度50℃、碱提时间70 min、酸沉p H值3.5、酸沉时间1.5 h,在此条件下,蛋白质和油脂提取率分别为43.2%、42.1%。对提取的蛋白质进行氨基酸分析,共测出16种氨基酸;对提取的油脂进行脂肪酸分析,油脂中主要成分为亚油酸11.25%、油酸63.49%、硬脂酸3.59%、棕榈酸7.16%、亚麻酸0.26%、花生酸1.31%。The extraction process for protein and oil of cold pressed cake in Zanthoxylum by alkaline extraction and acid deposition method was optimized. The extraction yields of protein and oil were investigated as a function to study the effect for extraction. Base on the single factor experiments, a orthogonal array design has been developed. The results indicate that the optimum conditions were as follow： solid-liquid ratio was 1：12 （re：v）, alkali-extracting pH was 10.0, extraction temperature was 50 ~C, extraction time was 70 min, acid-precipitating pH was 3.5, extraction time was 1.5 h, and the protein and oil yields were reached to 42.1% and 43.2%. The amino acid composition and content of protein has been measured, 16 kinds of amino acid have been detected. The main components of oil were linoLeic acid 11.25%, oleic acid 63.49%, stearic acid 3.59%, palmitic acid 7.16%, linolenic acid 0.26%, peanut acid 1.31%.

关 键 词：碱提酸沉 蛋白质 油脂 提取率 氨基酸 脂肪酸组成 气相色谱-质谱法(GC-MS) 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]