松籽油水酶法提取及酶法破乳工艺研究  

Study on water enzymatic extraction of pine seed oil and enzymatic demulsification technology

作　　者：张根生[1] 李思锦 田阳 韩冰[1] 谢春丽 费英敏[2] ZHANG Gensheng;LI Sijin;TIAN Yang;HAN Bing;XIE Chunli;FEI Yingmin(Food Engineering College,Harbin University of Commerce,Harbin 150028,China;Heilongjiang Vocational College for Nationalities,Harbin 150066,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]黑龙江民族职业学院,黑龙江哈尔滨150066

出　　处：《浙江农业学报》2024年第9期2089-2098,共10页Acta Agriculturae Zhejiangensis

基　　金：中央财政林业科技推广示范资金项目([2017]HZT19)。

摘　　要：以压榨松籽饼粕为原料,利用水酶法提取松籽油,通过单因素及响应曲面试验研究松籽油提取工艺,并对提油过程中产生的乳状液进行破乳研究分析。结果表明,碱性蛋白酶酶解效果最佳,最优工艺为酶解时间2.5 h,温度56℃,pH值11.3,加酶量5045 U·g^(-1),此条件松籽油提油率为71.73%。经比较碱性蛋白酶添加量为3000 U·g^(-1)时破乳效果最好,破乳率为87.68%,在酶法破乳后进行酸化处理,通过调节pH值至5时破乳率提高至92.18%,此条件下松籽油得油率为70.36%。Pine-seed oil was extracted from pine-seed cake by aqueous enzymatic method.The extraction process of pine seed oil was investigated using single-factor and response surface experiments,and a specific focus on demulsifying the emulsion formed during the extraction.The results showed that the best outcomes were achieved through alkaline protease hydrolysis.The optimum conditions were as follows:time of 2.5 h,temperature 56℃,pH value of 11.3,and enzyme dosage of 5045 U·g^(-1).Under these conditions,the extraction rate of pine seed oil was 71.73%.Furthermore,the addition of 3000 U·g^(-1)of alkaline protease resulted in the highest demulsification effect,with a demulsification rate of 87.68%.After enzymatic demulsification,the demulsification rate was further improved to 92.18%by treating the emulsion with acid to adjust the pH value to 5.As a result,the extraction rate of pine seed oil reached 70.36%under this condition.

关 键 词：松籽饼粕 松籽油提取 水酶法 酶法破乳 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]