水酶法提取樱桃籽油的工艺及理化性质  

Optimization on extraction of cherry seed oil by aqueous enzymatic method and analysis of its physical-chemical properties

作　　者：何林枫 王静 李利钦 肖迪 李尚泽 胡渝 HE Lin-feng;WANG Jing;LI Li-qin;XIAO Di;LI Shang-ze;HU Yu(Nanchong Vocational College of Culture and Tourism,Langzhong,Sichuan 637400,China;School of Food Science,Sichuan Agricultural University,Ya an,Sichuan 625000,China)

机构地区：[1]南充文化旅游职业学院,四川阆中637400 [2]四川农业大学食品学院,四川雅安625000

出　　处：《食品与机械》2023年第3期188-193,216,共7页Food and Machinery

基　　金：四川省科技厅重点研发项目(编号:2020YFN0147);南充文化旅游职业学院校级科研课题(编号:NCWL2022Q011)。

摘　　要：目的:优化水酶法提取樱桃籽油工艺,提高樱桃籽利用率。方法:在单因素试验基础上,运用混料设计对混合酶的混合比例进行优化,以确定最佳提取工艺条件,再对樱桃籽油的理化性质进行检测。结果:混合酶法提取樱桃籽油的最优酶解条件为:混合酶(m维素酶∶m果胶酶∶m酸性蛋白酶为0.67∶0.10∶0.23)添加量2.0%,液料比(V蒸馏水∶m樱桃籽粉)10∶1(mL/g),酶解温度45℃,pH 4.0,酶解4.0 h,樱桃籽油回收率达到93.18%,实际提取率为28.66%。所得樱桃籽油符合食用油安全标准。结论:混料设计辅助水酶法提取樱桃籽油的工艺具有可行性。Objective:To improve the availability of cherry seed,cherry seed oil was extracted by the aqueous enzymatic method.Methods:the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment.The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected.Results:the optimum extraction conditions were a 2.0%addition of mixed enzyme comprising cellulase,pectinase and acid protease(0.67∶0.10∶0.23),liquid to material ratio of 10∶1(mL/g),enzymolysis temperature of 45℃,pH of 4.0 and time of 4.0 h.The recovery of oil was 93.18%and the actual extraction rate was 28.66%.The oil from aqueous enzymatic technology was rich in oleic acid and linoleic acid,with the color of oil light-colored and transparent.Acid value and peroxide value conformed to the hygiene standard for edible vegetable oil.Conclusion:The mixture design assisted aqueous enzymatic extraction of cherry seed oil is feasible.

关 键 词：樱桃籽油 水酶法 混料设计 混合酶 脂肪酸组成 理化性质 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]