响应面优化水酶法提取桂花油及其微胶囊化工艺研究  

Study on extraction by aqueous enzymatic method and microencapsulation of osmanthus fragrans oil

作　　者：耿敬章[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001

出　　处：《粮食与油脂》2015年第9期27-30,共4页Cereals & Oils

基　　金：陕西省教育厅专项科研计划项目(12JK0816)

摘　　要：该文采用桂花为原料,研究了水酶法提取桂花油及其微胶囊化工艺。通过响应面分析法和正交试验,获得水酶法提取桂花油的最佳工艺及其微胶囊化最佳工艺。结果表明;水酶法提取桂花油最佳工艺为碱性蛋白酶添加量为1.0%,料液比为1∶13.5,酶解时间为3.6 h,酶解温度为43.1℃。微胶囊化最佳工艺条件为壁材浓度12%,芯壁质量比1∶3,均质压力25 MPa,进出风温度为160/85℃。This study mainly discussed the extraction by aqueous enzymatic method and microencapsulation of osmanthus fragrans oil. The response surface methodology and orthogonal test were designed to obtain the optimum extraction condition by aqueous enzymatic method and microencapsulation condition of osmanthus fragrans oil. The optimum extraction condition by aqueous enzymatic method of osmanthus fragrans oil were as follows：amount of alkaline protease was 1.0%,ratio of material to solution was 1∶13.5,enzymolysis time was 3.6 h,enzymolysis temperature was 43.1 ℃ . The optimum microencapsulation condition of osmanthus fragrans oil was as follows：compound wall material concentration was 12%,ratio of core material to wall material weight was 1∶3,homogenizing pressure was 25 MPa,air inlet temperature and air outlet temperature were 160 ℃ and 85 ℃ .

关 键 词：桂花油 水酶法 提取 微胶囊 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]