水酶法提取红花籽油工艺的研究  

Study on Extraction Process of Safflower Oil by Aqueous Enzymatic

作　　者：李倩[1] 赵丽[1] 马媛[1] 朱丹实[1] 王勃[1] 惠丽娟[1] 何余堂[1] 马涛[1] 刘贺[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵科技》2016年第1期52-59,共8页Food and Fermentation Science & Technology

基　　金：国家自然科学基金面上项目(31471621);国家自然科学基金青年基金项目(31201385);辽宁省高等学校优秀人才支持计划(LR2014034);锦州市科学技术计划项目(12A1B27)

摘　　要：以红花籽为原料,在胰酶的最适p H条件下,采用中心组合设计对胰酶用量及料液比、酶解温度和时间进行优化,确定水酶法提取红花籽油最佳工艺为:酶添加量为305u/g,料液比1∶6,提取温度45℃,提取时间为3h,红花籽油的最大提取率约为65.14%。气相色谱测定结果表明:水酶法得到的油脂由11种脂肪酸组成,其总含量高达90%以上,其中饱和脂肪酸以棕榈酸为主,不饱和脂肪酸以亚油酸和油酸为主,其中亚油酸含量最多,相对含量约为79%。Central Composite design was applied to optimize the aqueous enzymatic extraction parameters of safflower seed oil. The optimal hydrolysis condition were material liquid ratio of 1：6, trypsinase amount of 305u/g and temperature of 45℃, hydrolysis time of 3h as the discovery through response surface methodology. According to the optimal parameters, the validation extraction experiments have been carried out, and the maximal extraction rate of oil was 65.14%, the result was close to the predicted value. By using GC analysis, 11 fatty acids were detected in the safflower oil, including saturated fatty acids（mainly palmitic acid） and unsaturated fatty acids（mainly oleic acid and linoleic acid）. Among these fatty acids, the most abundant was linoleic acid with a relative content of 79%.

关 键 词：红花籽 水酶法 油得率 响应面分析 气相色谱 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS255.19[轻工技术与工程—食品科学与工程]