酶解冷榨法制取南瓜籽油的工艺研究  

Preparation of pumpkin seed oil by enzymatic hydrolysis and cold pressing method

作　　者：孙立斌[1] 解桂东[1] 刘欣[1] 王磊 刘迎朝 于殿宇[1] 胡立志 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]九三粮油工业集团有限公司,哈尔滨150030 [3]国家大豆工程研究中心,哈尔滨150030

出　　处：《中国油脂》2015年第9期22-26,共5页China Oils and Fats

基　　金："十二五"国家科技支撑计划(2012BAD34B03-5)

摘　　要：以南瓜籽为原料,通过先冷榨,冷榨饼再经酶解后复榨制取南瓜籽油。以出油效率为指标,通过单因素实验确定的最佳酶解条件为酶解温度50℃、酶解p H 7.0、酶用量2.0%、酶解时间4.5 h。在最佳酶解条件下进行酶解,出油效率达72.6%。以亚油酸含量为响应值,通过响应面优化确定的复榨过程最佳工艺参数为物料含水量7.0%、榨膛温度76℃、榨膛压力3.5 MPa,在最佳工艺参数下得到的南瓜籽油中亚油酸含量为38.02%。With pumpkin seed as raw material, pumpkin seed oil was obtained by cold pressing, enzymatic hydrolysis and repressing of cold pressed cake. With oil yield as indicator, the optimal enzymatic hydroly- sis conditions were determined by single factor experiment as follows： enzymatic hydrolysis temperature 50 ~C, enzymatic hydrolysis pH 7.0, enzyme dosage 2.0% and enzymatic hydrolysis time 4.5 h. Under these conditions,the oil yield reached 72.6%. With linoleic acid content as response value, the repressing process parameters were optimized by response surface methodology as follows： moisture content of mate- rial 7.0%, pressing chamber temperature 76 ℃ and pressing chamber pressure 3.5 MPa. Under these conditions,the linoleic acid content of pumpkin seed oil was 38.02%.

关 键 词：南瓜籽油 冷榨 酶解 复榨 亚油酸 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]