松籽油的干式酶法提取工艺优化与理化性质分析  

Optimization of Dry Enzymatic Extraction Process and Physicochemical Properties of Pine Seed Oil

作　　者：祖述冲 ZU Shu-Chong(Key Laboratory of Forest Plant Ecology,Ministry of Education,Northeast Forestry University,Harbin 150040)

机构地区：[1]东北林业大学森林植物生态学教育部重点实验室,哈尔滨150040

出　　处：《植物研究》2020年第2期308-313,共6页Bulletin of Botanical Research

摘　　要：应用单因素实验设计对干式酶法松籽油提取工艺进行优化。结果表明,干式酶法提取松籽油最佳制备工艺为:0.2%淀粉酶、料液比为6:1、酶解温度为55℃、酶解时间为8 h,所得最大出油率为90.2%,残油率为6.2%。经检测最佳制备条件提取的松籽油不饱和脂肪酸的含量为90.09%,其中油酸含量为26.84%,介酸含量为2.41%、亚油酸含量为46.25%、皮诺敛酸为14.59%;饱和脂肪酸中棕榈酸含量为6.5%、硬脂酸为3.41%。松籽油酸价为2.61 mg·g-1、过氧化值为1.56 mmol·kg-1、丙二醛含量为0.41 mg·kg-1。所有检测结果均高于《中华人民共和国粮食行业标准LS/T 3242-2014》松籽油中质量标准的要求。Used a single factor experiment to optimize a dry enzyme extraction process of pine seed oil.The best preparation process for dry enzymatic extraction of pine seed oil was:0.2%of amylase,the ratio of material to liquid of 6:1,the hydrolysis temperature of 55℃,and the hydrolysis time of 8 h,and the maximum oil yield 90.2%with the residual oil rate of 6.2%.The content of unsaturated fatty acids in pine seed oil extracted after testing for the best preparation conditions was 90.09%,of which oleic acid content was 26.84%,mediating acid content was 2.41%,linoleic acid content was 46.25%,and pinolacol acid was 14.59%.The content of palmitic acid in saturated fatty acids was 6.5%,and the stearic acid was 3.41%.The pine oil had an acid value of 2.61 mg·g-1,a peroxide value of 1.56 mmol·kg-1,and a malondialdehyde content of 0.41 mg·kg-1.All the test results are higher than the requirements of the quality standards in pine seed oil in the"Food Industry Standard of the People's Republic of China LS/T 3242-2014".

关 键 词：松籽油 干式酶法 单因素实验 皮诺敛酸 理化性质 

分 类 号：S791.247[农业科学—林木遗传育种]