油茶籽储存时间对水酶法提油的影响研究  

Effect of storage time of oil-tea camellia seed on oil extraction by aqueous enzymatic method

作　　者：王宗成 王珊[1] 陈丹 李治章 罗小芳 WANG Zongcheng;WANG Shan;CHEN Dan;LI Zhizhang;LUO Xiaofang(College of Chemical and Biological Engineering,Hunan University of Science and Engineering,Yongzhou 425199,Hunan,China;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Southern Hunan,Hunan University of Science and Engineering,Yongzhou 425199,Hunan,China;Hunan Provincial Engineering Research Center for Ginkgo Biloba,Hunan University of Science and Engineering,Yongzhou 425199,Hunan,China)

机构地区：[1]湖南科技学院化学与生物工程学院,湖南永州425199 [2]湖南科技学院湘南优势植物资源综合利用湖南省重点实验室,湖南永州425199 [3]湖南科技学院湖南省银杏工程技术研究中心,湖南永州425199

出　　处：《中国油脂》2018年第11期1-4,共4页China Oils and Fats

基　　金：湖南科技学院湘南优势植物资源综合利用湖南省重点实验室开放基金(XNZW17C04);湖南省高校科技创新团队支持计划资助(2012-318);湖南科技学院生物工程重点学科资助

摘　　要：以pH 5. 0、料液比1∶5、α-淀粉酶用量1%、纤维素酶用量1%、提取时间3 h、提取温度50℃为基本条件,研究了油茶籽储存时间对水酶法提取油茶籽油提取率及品质的影响。结果表明:储存时间对油茶籽油提取率及油茶籽油品质影响显著,建议油茶籽在储存时间1～3个月内处理,其中使用储存时间为1个月左右的油茶籽最佳,油茶籽油提取率为91. 6%;所制备的油茶籽油气味清香、涩口味较淡,基本理化指标除水分外优于国标一级压榨油茶籽油标准,油中的维生素E、多酚和角鲨烯含量分别达到321、28 mg/kg和178 mg/kg,而且油茶籽的后熟期油中脂肪酸转化基本完成,油酸含量达到了79. 69%。With pH 5, ratio of material to liquid 1 ： 5, dosage of alpha amylase 1%, dosage of cellulase 1%, extraction time 3 h and extraction temperature 50 ℃ as basic conditions, the effect of oil - tea camellia seed storage time on the extraction efficiency and quality of oil - tea camellia seed oil extracted by aqueous enzymatic method were studied. The results showed that storage time had a significant effect on the extraction efficiency and quality of oil - tea camellia seed oil. It was suggested that the oil - tea camellia seed should be treated within 1 - 3 months of storage. And the oil - tea camellia seed with storage time of about one month was the best, in which the extraction rate of oil - tea camellia seed oil was 91.6%. The crude oil - tea camellia seed oil was delicate fragrance and the astringent taste was light, and except water content the basic physicochemical indexes were superior to the national standard of the first grade squeezed oil- tea camellia seed oil. The contents of vitamin E, polyphenols and squalene in oil reached 321, 28 mg/kg and 178 mg/kg respectively. The fatty acid conversion of oil - tea camellia seed was basically com- pleted at the post -ripening period and the content of oleic acid reached 79.69%.

关 键 词：油茶籽油 水酶法 储存时间 营养成分 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]