响应面优化芥末籽油的水酶法提取工艺及其脂肪酸分析  

Optimization of Aqueous-enzymatic Extraction Process by Response Surface and Analysis of Fatty Acid of Mustard Seed Oil

作　　者：高定烽 张言 李思敏 石峰 熊华斌 高云涛 杨志 李晓芬 海啸平 吴微 GAO Ding-feng;ZHANG Yan;LI Si-min;SHI Feng;XIONG Hua-bin;GAO Yun-tao;YANG Zhi;LI Xiao-fen;HAI Xiao-ping;WU Wei(School of Chemistry and Environment,Yunnan Minzu University,Kunming 650500,China;Center International Joint Research of Clean Use of Biomass Resources in Cross-border Ethnic Regions Yunnan,Yunnan Minzu University,Kunming 650500,China;Key Laboratory of Comprehensive Utilization of Mineral Resources in Ethnic Regions,Yunnan Minzu University,Kunming 650500,China)

机构地区：[1]云南民族大学化学与环境学院,云南昆明650500 [2]云南省跨境民族地区生物质资源清洁利用国际联合研究中心,云南昆明650500 [3]民族地区矿产资源综合利用重点实验室,云南昆明650500

出　　处：《食品工业科技》2019年第21期143-148,共6页Science and Technology of Food Industry

基　　金：雨生红球藻中虾青素低温提取体系及传质改善技术研究(2017FD118)

摘　　要：以芥末籽为原料,芥末油出油率为指标,首先确定最佳使用酶为碱性蛋白酶,通过单因素试验考察酶解温度、酶解时间和料液比等因素对出油率的影响,在此基础上,再结合响应面试验优化法,建立芥末籽油水酶法提取工艺并对芥末油进行脂肪酸分析。结果表明,碱性蛋白酶对芥末籽出油率的效果最佳;当加酶量为2.5%(g/100 mL)、酶解pH10、酶解温度为45℃、液固比为7∶1(mL/g)和酶解时间为6 h时,芥末籽出油率达到了23%,与预测值相差1.8%。采用GC-MS分析脂肪酸组分发现,不饱和脂肪酸相对含量高达81.34%,饱和脂肪酸相对含量为12.40%,油酸总含量高达50.72%,芥酸相对含量达到16.42%,二十碳-1-烯酸相对含量达到13.51%,本研究结果可为芥末籽油的综合开发与利用提供新的途径。With the mustard seeds as material and the oil rate as indicator,the optimum enzyme was determined first.On the basis of investigating the effect of enzymatic hydrolysis temperature,enzymatic hydrolysis time and ratio of material to liquid on the oil yield of mustard seed,the aqueous enzymatic extraction process was established based on these combined with the response surface methodology optimization method,and the components of mustard seed oil was analyzed.The results showed that alkaline protease had the best effect on the oil yield of mustard seeds.The optimization conditions were as follows:2.5%enzyme(g/100 mL),pH10,enzymatic hydrolysis temperature 45℃,7∶1(mL/g)liquid-solid ratio and enzymatic hydrolysis time 6 h,the oil yield of mustard seeds can reached 23%.The real value was 1.8%higher than the predicted value.Analysis of fatty acid components by GC-MS showed that the relative content of unsaturated fatty acids,saturated fatty acids,erucic acid,eicosenoic acid and the total content of oleic acid were 81.34%,12.40%,13.51%,16.42%,and 50.72%respectively.The results could provide a new method for the comprehensive utilization of mustard seed oil in future.

关 键 词：芥末籽 水酶法 油脂提取 响应面分析 脂肪酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]