水酶法制备牡丹籽油的研究进展  

Research advance on preparation of peony seed oil by aqueous enzymatic extraction

作　　者：陈选[1,2,3] 周波[1,2,3] 汪周俊 钟海雁[1,2,3] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [3]粮油深加工与品质控制湖南省重点实验室,湖南长沙410004

出　　处：《食品与机械》2015年第6期246-250,共5页Food and Machinery

摘　　要：牡丹籽油作为被立法明确的新资源食品,可应用于功能性食品、高级化妆品、医疗保健等行业;水酶法是一种"安全、高效、绿色"的油脂制备技术。文章综述牡丹籽及其油脂的基本成分,探讨水酶法制备牡丹籽油中的关键技术,提出粗酶提取、酶法破乳、固定化酶技术等发展思路。The peony seed oil is identified as new resources food in the laws,which can be applied to functional food,cosmetics,health care and other industries.The enzyme-assisted aqueous is a safe,efficient,and green method.Mainly discusses the basic composition of peony seed and its oil features,and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil,which offers development direction in the crude enzyme extraction,enzymatic demulsification,immobilized enzyme technology.

关 键 词：水酶法 牡丹籽油 破乳 固定化酶技术 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]