超声波辅助水酶法提取芝麻油的工艺优化研究  

Process optimization of ultrasonic-assisted aqueous enzymatic extraction of sesame oil

作　　者：肖旭华 汪薇 杨宏[3] XIAO Xuhua;WANG Wei;YANG Hong(Jichang Center jor Food Control,Jinchang 737100,China;Hubei Provincial Institute jbr Food Supervision and Test,Wuhan 430079,China;College of Food Science ＆ Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]金昌市食品检验检测中心 [2]湖北省食品质量安全监督检验研究院 [3]华中农业大学食品科技学院

出　　处：《轻工学报》2018年第5期30-36,共7页Journal of Light Industry

基　　金："十二五"科技支撑计划项目(2012BAD27B03)

摘　　要：以芝麻为原料,采用超声波辅助水酶法提取芝麻油,研究了超声处理条件(处理时间和处理温度)和酶解条件(料液比、酸性蛋白酶质量分数、酶解pH值、酶解温度和酶解时间)对芝麻油得率的影响.结果表明,提取芝麻油的最优工艺条件为:超声处理时间为15 min,超声处理温度为50℃;料液比为1∶10,酸性蛋白酶质量分数为0. 16%,酶解pH值为3. 0,酶解温度为45℃,酶解时间为5 h.在此条件下进行芝麻油提取验证试验,芝麻油得率可达43. 28%,所得芝麻油的油质好且污染少.这表明用超声波辅助水酶法工艺提取芝麻油具有可行性,且优于许多传统方法.The sesame was used as raw material to extract sesame oil by ultrasonic-assisted aqueous enzymatic method. The effects of ultrasonic treatment conditions （treatment time and treatment temperature） and enzymatic hydrolysis conditions （material-to-liquid ratio, acid protease mass fl＇action, enzymatic hydrolysis pH, temperature and time） on sesame oil yield were discussed. The results showed that the optimal extraction con- ditions for sesame oil were as follows： ultrasonic treatment time was 15 min, ultrasonic treatment temperature was 50 ℃ ; material-to-liquid ratio was 1 ： 10, acid protease mass fraction was 0.16%, enzymatic hydrolysis pH was 3.0, hydrolysis temperature was 45 ℃, hydrolysis time was 5 h. The seasame oil extraction verification test was curried out under these conditions, the yield of sesame oil could reach 43.28% , and the obtained seasame oil had good oil quality and less pollution, which indicated that it was feasible to extract sesame oil by ultrasonic-assisted aqueous enzymatic extraction and superior to many conventional methods.

关 键 词：芝麻油 水酶法提取 超声波提取 工艺优化 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]