超声辅助假丝酵母脂肪酶水解煎炸废油的工艺研究  

Study on ultrasonic assisted hydrolysis of frying waste oil by Candida lipase

作　　者：张文莉 陈青[1] 张建萍 刘恩岐[1,2] ZHANG Wen-li;CHEN Qing;ZHANG Jian-ping;LIU En-qi(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,Jiangsu,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,Jiangsu,China)

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221018 [2]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《粮食与油脂》2022年第4期103-106,153,共5页Cereals & Oils

基　　金：江苏省科技项目(BE2017352);徐州工程学院校级青年项目(XKY2018250)。

摘　　要：以市售假丝酵母脂肪酶为催化剂,研究了超声辅助条件下对煎炸废油的水解。在单因素试验的基础上,选取油水质量比、酶用量、超声功率、超声时间为试验因子,酶解率为响应值,采用Box-Benhnken试验设计对煎炸废油的水解工艺进行优化,建立数学回归模型。结果表明:煎炸废油的最佳水解工艺为油水质量比1∶1.1、酶用量为煎炸废油质量的0.139 5%、超声功率127 W、超声时间14.4 min。在该条件下,煎炸废油酶解率达81.15%,与理论预测值的误差为0.21%,表明建立的模型拟合度好,水解率较高。The conditions of hydrolysis of frying waste oil under ultrasonic assisted was studied with commercial Candida lipase as catalyst.Based on the single factor test,the oil-water mass ratio,enzyme dosage,ultrasonic power and ultrasonic time were selected as the test factors,and the enzymatic hydrolysis rate was taken as the response value.The Box-Benhnken test design was used to optimize the hydrolysis process of frying waste oil,and the mathematical regression model was established.The results showed that the optimum hydrolysis process of frying waste oil was oil-water mass ratio 1 ∶1.1,enzyme dosage 0.139 5 % of the mass of frying waste oil,ultrasonic power 127 W and ultrasonic time 14.4 min.Under these conditions,the enzymatic hydrolysis rate of frying waste oil was 81.15 %,and the error with the theoretical prediction value was 0.21 %,indicating that the model was well fitting and the high hydrolysis rate was high.

关 键 词：煎炸废油 超声波 酶 水解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]