糙米状态下水酶法提取米糠油的方法研究  

Research on Aqueous Enzymatic Extraction of Rice Bran Oil under the State of Brown Rice

作　　者：任悦[1] 王文华[1] 王玉琦[1] 孙立斌[1] 于殿宇[1] 朱秀清[1,2,3] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学国家大豆工程研究中心,哈尔滨150028 [3]黑龙江省大豆技术开发研究中心,哈尔滨150028

出　　处：《中国粮油学报》2016年第8期48-54,共7页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD34B02)

摘　　要：为避免因碾磨糙米时被激活的脂肪酶与米糠油接触后发生水解反应,得到品质稳定的高级食用米糠油,本试验创新性地在糙米状态下采用水酶法提取米糠油,以米糠出油效率为指标,通过单因素试验和响应面分析对酶解条件进行优化,得到糙米状态下最优水酶法提取米糠油工艺条件。结果表明,在优化培养条件:加酶量1.6%,酶解温度45℃,酶解时间50 min,初始pH 6.0,料液比1:4(m:V),出油效率为69.85%,在此条件下获得的米糠油的酸价为1.26 mg/g。扫描电子显微镜观察表明,水酶法提油处理后的糙米的表面结构明显发生变化和处理后的糙米经过加工制成的精米品质完好。In order to avoid rice bran oil being hydrolyzed by activated lipase when brown rice was milled, and to get stable quality, high level of edible rice bran oil, aqueous enzymatic method under the state of brown rice was used to extract rice bran oil innovatively. With the oil yield rate as the indicator, the optimal technology conditions of the extraction were obtained through single factor experiment and response surface analysis. The influences of enzy- matic hydrolysis parameters on the yield of free oil were investigated to obtain optimal enzymatic extraction conditions. Results indicated that under optimal culture conditions below ： enzyme dosage 1.5 % , temperature of enzyme hydrolysis 45 ~C ,time period 50 min,pH value 6.0, the ratio of solid to liquid 1：4 （m： V） , the extraction rate of rice bran oil 69.85% ,rice bran oil acid value under the above conditions was 1.26 mg/g. The results of scanning electron micro- scope showed that surface structure of brown rice was changed obviously and quality of polished rice was in good con- ditions after oil extraction by aqueous enzymatic method.

关 键 词：糙米 水酶法 酸价 出油效率 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]