多频超声波辅助磷脂酶处理对菜籽油脱胶效果及品质的影响  

Effect of Multi-Frequency Ultrasound Assisted Enzymatic Treatment on the Degumming Efficiency and Quality Attributes of Rapeseed Oil

作　　者：徐保国 魏本喜[1,2] 齐文慧 任晓锋[1] 周存山[1] 马海乐[1] XU Baoguo;WEI Benxi;QI Wenhui;REN Xiaofeng;ZHOU Cunshan;MA Haile(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agriculture Product Process Engineering,Jiangsu University,Zhenjiang 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏大学农产品加工工程研究院,江苏镇江212013

出　　处：《食品与生物技术学报》2018年第12期1306-1312,共7页Journal of Food Science and Biotechnology

基　　金：中国博士后科学基金项目(2017M611738);江苏省自然科学青年基金项目(BK20170538)

摘　　要：采用多频超声波技术对菜籽油的酶法(磷脂酶A1)脱胶效果及其脱胶后油品质变化展开了相关研究。结果表明,多频超声波作用能有效地提高磷脂酶A1对菜籽油的脱胶效率,大幅度降低脱胶后菜籽油中的含磷量;并且20/50 kHz双频超声处理对菜籽油的脱胶效果最佳。与磷脂酶A1脱胶后菜籽油相比,超声波作用后的脱胶油酸价和过氧化值略有上升(均在国家标准所规定的安全范围内),色泽变浅,脂肪酸组成的数值变化不明显。The effect of multi-frequency ultrasound assisted enzymatic(phospholipase A1)treatment on the degumming efficiency and quality of rapeseed oil was investigated in this study.The results showed that multi-frequency ultrasonic treatment can effectively improve the degumming efficiency of rapeseed oil and also reduce the ultimate phosphorus content in the rapeseed oil.In addition,the 20/50 kHz dual-frequency ultrasonic treatment had the best degumming efficiency of rapeseed oil.Compared with the rapeseed oil after degumming by phospholipase A1,the acid value and peroxide value of degummed rapeseed oil after ultrasonic treatment increased slightly,but they were all within the safe range stipulated by the national standard.Moreover,the color of degummed oil became lighter,and the change in the value of fatty acid composition was not obvious.

关 键 词：多频超声波 菜籽油 磷脂酶 脱胶 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]