响应面法优化水酶法提取碧根果油的研究  

Optimization of Aqueous Enzymatic Extraction of Pecan Oil by Response Surface Methodology

作　　者：王静 张友青 陈燕茹 郑婷 安啸 

机构地区：[1]浙江公正检验中心有限公司,浙江临安311300 [2]临安市产品质量监测中心,浙江临安311300

出　　处：《安徽农业科学》2017年第28期78-80,87,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]利用响应面法优化水酶法提取碧根果油的工艺。[方法]以碧根果为原料,在单因素试验的基础上,选取料液比、酶添加量和pH为响应因子,采用3因素3水平的响应面分析,建立数学模型,并得出水酶法提取碧根果油的最佳工艺条件。[结果]确定水酶法提取碧根果油的最佳工艺参数如下:烘烤温度120℃,料液比1∶8(g∶m L)、碱性蛋白酶添加量2.05%、pH 12.15,酶解时间1.5 h,在此条件下碧根果油实际提取率为82.24%,与模型预测值相一致。[结论]该研究可为碧根果的综合利用提供理论依据。[Objective] The aqueous enzymatic extraction process of pecan oil was optimized by response surface methodology.[Method]Taking pecan as experiment material,based on single-factor experiments,ratio of solid to liquid,enzyme amount and pH were chosen as the response fac-tors,and extraction rate of oil was chosen as the response value.The mathematical model was established by the response surface analysis imple-mented by three factors and three levels,and the optimum technological conditions for extracting pecan oil were obtained.[ Result] The optimal conditions were as follows：baking temperature 120 ℃,ratio of solid to liquid 1：8（g：mL）,enzyme amount 2.05%,pH 12.15 and enzymolysis time 1.5 h.Under the above conditions,the actual extraction rate of oil was 82.24%,in agreement with the value predicted by the mathematical model.[Conclusion]The study can provide reference basis for comprehensive utilization of pecan.

关 键 词：碧根果油 提取率 水酶法 响应面分析 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]