热处理辅助水酶法提取紫苏籽油的工艺优化  

Optimizing techniques of Perilla seed oil by aqueous enzymatic extraction assisted with heat treatment

作　　者：程雪[1] 张秀玲[1] 孙瑞瑞[1] 刘茜茜[1] 刘旭[1] 李赛男[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第2期223-227,351,共6页Science and Technology of Food Industry

基　　金：黑龙江省森工总局项目(sgzjy2013018)

摘　　要：以紫苏籽为原料,采用热处理辅助水酶法为提油工艺。以单因素实验为基础,选择酶解温度,酶解时间,酶添加量以及酶解p H为自变量,紫苏油的清油得率为响应值,采用响应面分析法进行实验,研究各自变量及其交互作用对清油得率的影响。结果表明影响清油得率的强弱顺序如下:酶添加量>酶解温度>酶解时间>酶解p H。确定最佳酶解条件为酶解温度46℃、酶解时间3.0 h、酶添加量3.49%(纤维素酶∶中性蛋白酶=1∶2)、酶解p H6.0,验证实验得清油得率为59.02%,与预测值相比,相对误差约为1.49%,说明实验优化得到的技术参数是可靠的。Perilla seed was used as raw material,aqueous enzymatic extraction assisted with heat treatment as the technique. On the basis of one factor test,enzymolysis temperature,time,enzyme loading and p H were chosen as independent variable,the yield of free oil as response value. Then the response surface methodology was applied to test,the effects of every independent variable as well as their interaction on the yield of free oil were researched. The results showed the orders which influenced the free oil yield were as follows：enzyme loading 〉enzymolysis temperature 〉enzymolysis time 〉p H. And the optimized enzymolysis conditions were enzymolysis temperature 46 ℃,enzymolysis time 3.0 h,enzyme loading 3.49%（cellulase∶neutral protease=1∶2）,p H6.0. The proof test gained the free oil yield was 59.02%,and compared with predicted value,the relative error was 1.49%. It suggested that the technical parameters optimized by test were reliable.

关 键 词：紫苏籽油 热处理 水酶法 响应面 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]