超声-水酶法对高品质薄壳山核桃油释放的影响  

Effect of ultrasonic-assisted enzymatic extraction on the release of high-quality pecan nuts oil

作　　者：汪锦 应瑞峰 王耀松 黄梅桂 WANG Jin;YING Ruifeng;WANG Yaosong;HUANG Meigui(College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,China)

机构地区：[1]南京林业大学轻工与食品学院,江苏南京210037

出　　处：《食品与发酵工业》2022年第18期177-182,共6页Food and Fermentation Industries

基　　金：江苏省高校自然科学研究基金(18KJB550008)。

摘　　要：超声-水酶法(ultrasonic-assisted enzymatic extraction,UAEE)是一种绿色、经济和高效的油脂提取方式。该文采用UAEE提取薄壳山核桃油,经优化的最优条件为:果胶酶添加量1%(质量分数)、酶解时间4 h、料液比1∶8(g∶mL)、超声功率300 W、超声时间20 min时,油得率可达(73.9±0.78)%。通过透射和扫描电镜表征证实,薄壳山核桃油脂体的直径较大,超声处理产生的空化效应可促进酶与细胞壁的接触面积、加快细胞壁的溃解与油脂释放。通过与常用的机械压榨(mechanical pressing,MP)和超临界流体萃取(supercritical fluid extraction,SFE)提取的薄壳山核桃油比较,UAEE组油的不饱和脂肪酸含量达到90%以上,其中油酸含量为(68.6±0.79)%,显著高于MP组和SFE组;且UAEE组油的热裂解温度最高,表明具有更好的热稳定性。该研究可为高品质薄壳山核桃油的提取提供依据。Ultrasonic-assisted enzymatic extraction(UAEE)is a green,economical and efficient approach to extract oil.In this study,UAEE was used to extract pecan nuts(Carya illinoinensis)oil.The optimal extraction conditions were as follows:1%pectinase(on weight basis),enzymatic treatment time of 4 h,water-to-nuts ratio of 1∶8(g∶mL),ultrasonic power of 300 W.When the ultrasonication time was 20 min,the oil yield reached(73.9±0.78)%.Results of transmission and scanning electron microscope confirmed that the size of pecan oil body was large.The cavitation effect produced by ultrasonic treatment could promote the contact area between the enzyme and cell wall,which accelerated the collapse of the cell wall and the release of oil.In addition,compared with the traditional extraction methods,such as mechanical pressing(MP)and supercritical fluid extraction(SFE),the content of unsaturated fatty acid of pecan nuts oil extracted by UAEE reached above 90%,including(68.62±0.791)%of oleic acid,which was significantly higher than that of the MP and SFE groups.Moreover,the oil from UAEE method had the highest thermal cracking temperature stability,indicating the best thermal stability.This study can provide a basic data for the extraction of high-quality pecan nuts oil.

关 键 词：薄壳山核桃油 超声-水酶法 脂肪酸组成 热稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]