超声波辅助浓香菜籽油水化脱胶工艺优化  

Optimization of ultrasound-assisted hydration degumming of fragrant rapeseed oil

作　　者：陈秋冰 熊双丽[1,2] 李安林 何建琼[2] CHEN Qiubing;XIONG Shuangli;LI Anlin;HE Jianqiong(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,Sichuan,China;Sichuan Yukang Agricultural Science and Technology Limited Company,Deyang 618500,Sichuan,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]四川御康农业科技有限公司,四川德阳618500

出　　处：《中国油脂》2021年第2期5-10,共6页China Oils and Fats

基　　金：德阳市科技局项目(CKJ019)。

摘　　要：研究超声时间、超声温度、50%柠檬酸添加量、加水量4个因素对超声波辅助浓香菜籽油水化脱胶效果的影响。在单因素试验基础上,利用响应面分析法对超声波辅助浓香菜籽油水化脱胶工艺进行优化。结果表明:超声波辅助浓香菜籽油水化脱胶的最优条件为超声时间15.5 min、超声温度45℃、50%柠檬酸添加量4%(以油质量计)、加水量4%(以油质量计),在此条件下脱胶后浓香菜籽油中磷脂含量为4.06 mg/100 g,脱磷率为92.11%,总酚含量为42.08 mg/100 g。在传统脱胶工艺条件下,即3%水(以油质量计),55℃下搅拌20 min后沉淀24 h,浓香菜籽油中磷脂含量为39.48 mg/100 g,脱磷率为23.31%,总酚含量为62.17 mg/100 g。经GC-MS分析,超声波辅助水化脱胶的浓香菜籽油中鉴定出27种主要的挥发性风味物质,其中主要呈味物质为硫甙降解产物。The effects of ultrasonic time,ultrasonic temperature,50% citric acid dosage and water dosage on ultrasound-assisted hydration degumming of fragrant rapeseed oil were investigated. On the basis of single factor experiment,the ultrasound-assisted hydration degumming conditions of fragrant rapeseed oil were optimized by response surface methodology. The results showed that the optimal ultrasound-assisted hydration degumming conditions were determined as follows: ultrasonic time 15. 5 min,ultrasonic temperature 45 ℃,50% citric acid dosage 4%( based on the mass of oil),water dosage 4%( based on the mass of oil). Under these conditions,the phospholipid content of degummed oil was 4. 06 mg/100 g with the dephosphorization rate 92. 11%,and the total phenols content was 42. 08 mg/100 g. Under the traditional degumming process conditions of water dosage 3%( based on the mass of oil),degumming temperature 55 ℃, stirring time 20 min and precipitation time 24 h, the phospholipid content of degummed oil was 39. 48 mg/100 g with the dephosphorization rate 23. 31%,and the total phenols content was 62. 17 mg/100 g. GC-MS analysis showed that 27 volatile flavor compounds were identified in fragrant rapeseed oil obtained with ultrasound-assisted hydration degumming,and the main flavor components were degraded glucosinolate products.

关 键 词：浓香菜籽油 超声波 水化脱胶 挥发性风味成分 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]