水酶法提取胡麻油的响应面优化  

Extraction Optimization by Response Surface Methodology of Flaxseed Oil Extracted by Aqueous Enzymatic Method

作　　者：王永瑞[1] 吴俊芳 徐宇丽 王丹 朱敏敏[1] 魏长庆[1] WANG Yongrui;WU Junfang;XU Yuli;WANG Dan;ZHU Minmin;WEI Changqing(Food College, Shihezi University （Shihezi 832000;Shihezi Entry-Exit Inspection and Quarantine Bureau （Shihezi 832000)

机构地区：[1]石河子大学食品学院,石河子832000 [2]石河子出入境检验检疫局,石河子832000

出　　处：《食品工业》2018年第4期172-175,共4页The Food Industry

基　　金：国家自然科学基金青年科学基金项目(31401617);石河子大学高层次人才项目(RCZX201524);石河子大学SRP项目(SRP2015185);2015五师科技计划专项(2060402);八师2016工业科技项目(2016HZ20)

摘　　要：以新鲜胡麻籽为原料,在单因素试验的基础上选择酶解时间、酶解温度、酶解pH做三因素三水平中心组合设计试验,并利用响应面设计法进行优化,得出水酶法提取胡麻籽油的最佳工艺条件:研碎油料5 g,加酶量各0.1 g,酶解温度40℃,酶解pH 4.0,酶解时间2.5 h,浸提时间12 h。出油率可达80.025%。In this research, fresh flaxseed was used as raw materials. Based on single factor experiments, three factor and three level central composite design was conducted with certain enzyme hydrolysis time, enzyme hydrolysis temperature and enzyme hydrolysis pH, and the process conditions of flaxseed oil extracted by aqueous enzymatic method were optimized by response surface methodology later. The optimal extraction processes were as follows： oil plants 5 g, each enzyme 0.1 g, enzyme hydrolysis temperature 40 ℃, enzyme hydrolysis time 2.5 h, enzyme hydrolysis pH 4.0, extraction time 12 h. The oil yield efficiency of flaxseed oil by aqueous enzymatic extraction was up to 80.025%.

关 键 词：胡麻籽油 水酶法 响应面优化法 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]