超声、冷冻-微波辅助水酶法提取芝麻油的研究  

The Process of Ultrasound and Freeze-microwave Assisted Aqueous Enzymatic Extraction of Sesame Oil

作　　者：张雅娜 郭丽[1] 苏悦 李晓东 ZHANG Ya-na;GUO Li;SU Yue;LI Xiao-dong(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,Heilongjiang,China)

机构地区：[1]绥化学院食品与制药工程学院

出　　处：《食品研究与开发》2019年第20期102-109,共8页Food Research and Development

基　　金：绥化学院杰出青年基金项目(SJ2017004),绥化学院绿色食品加工保鲜技术研究创新团队项目;绥化市科技计划项目(SHKJ2017-078)

摘　　要：为提高芝麻油的提取率,采用超声波和冷冻-微波解冻辅助水酶法提取芝麻油,通过单因素试验和正交试验对超声波预处理条件、冷冻-微波解冻预处理条件进行优化。结果表明:超声波预处理条件为料液比1∶6(g/mL)、超声时间30 min、超声功率60%(总功率为500 W)、超声温度50℃,在此条件下芝麻油提取率为81.32%;冷冻-微波解冻预处理条件为粉碎时间24 s、冷冻时间20 h、冷冻温度-20℃、微波解冻时间12 min,在此条件下芝麻油提取率为85.23%。通过比较芝麻油品质指标,结果表明超声波预处理得到的芝麻油品质优于冷冻-微波解冻预处理得到的芝麻油,且两种水酶法芝麻油均能达到成品芝麻油的标准。In order to improve the extraction yield of sesame oil,the ultrasound and freeze-microwave thawing assisted aqueous enzymatic extraction was used to extract oil from sesame,single factor experiments and orthogonal test had been applied to optimize the conditions of ultrasonic pretreatment and freeze-microwave thawing pretreatment.The results showed that the ultrasonic pretreatment conditions were as follows:ratio of material to liquid 1∶6(g/mL),ultrasonic time 30 min,ultrasonic power 60%(total power 500 W),ultrasonic temperature 50℃,unde the above conditions,the sesame oil yield was 81.32%;the freeze-microwave thawing pretreatment conditions were as follows:crushing time 24 s,freezing time 20 h,freezing temperature-20℃,the microwave thaw time 12 min,under the above conditions,the sesame oil yield was 85.23%.According to comparing the quality index properties of sesame oil,the results showed that the quality of the sesame oil obtained by ultrasound pretreatment was better than the sesame oil by freeze-microwave thawing pretreatment,and two enzyme-assisted aqueous extraction processing(EAEP)of sesame oil meet the standard of refined sesame oil.

关 键 词：芝麻油 水酶法 超声波 冷冻-微波解冻 油得率 

分 类 号：TS2[轻工技术与工程—食品科学与工程]