超声预处理辅助水酶法提取油莎豆油的研究  

Research on the Extraction of Tiger Nut Oil Using Ultrasonic Pretreatment-Assisted Enzymatic Method

作　　者：杨洁 佘佳荣 喻宁华[1] 郑琼 Yang Jie;She Jiarong;Yu Ninghua;Zhengqiong(Hunan Academy of Forestry,Changsha 410000)

机构地区：[1]湖南省林业科学院,长沙410000

出　　处：《中国粮油学报》2025年第3期124-130,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省林业科技攻关与创新资金项目(XLKJ202302)。

摘　　要：本实验以脱皮油莎豆为主要原料,基于水酶法提取油莎豆油工艺,探究酸浸、超声、冷冻、加热等预处理方法以及单因素实验和响应面优化实验对所制备的油莎豆油品质的影响。结果表明超声预处理对水酶法提取有显著影响,可进一步提高清油得率至69.07%,降低乳状液中油脂质量分数至20.58%。在最佳工艺条件(料液比1∶7,酶解温度60℃,酶质量分数3%,酶解时间4 h),油莎豆油的提取率最高可达78.43%,其中不饱和脂肪酸相对质量分数达到82.69%,具有较高的营养价值。超声辅助水酶法所得油莎豆油品质良好,符合国家标准。本研究结果为油莎豆油产业提质增效及开发利用提供了数据支撑,展示了该方法在油莎豆油提取中的应用潜力,具有一定的应用和研究价值。This study was conducted by using peeled Tiger Nut as the main raw material to investigate the effects of various pretreatment methods(including acid soaking,ultrasonic treatment,freezing,and heating)on oil quality in aqueous enzymatic extraction.Both single-factor experiments and response surface optimization experiments were systematically performed.The results revealed that ultrasonic pretreatment significantly enhanced the extraction efficiency,with the clarified oil yield being increased to 69.07%and the oil mass fraction in the emulsion being reduced to 20.58%.Under optimized conditions(solid-to-liquid ratio of 1∶7,enzymolysis hydrolysis temperature of 60℃,enzyme concentration of 3%,and hydrolysis duration of 4 hours),the extraction rate of Tiger Nut oil can reach up to 78.43%,with the relative mass fraction of unsaturated fatty acids achieving 82.69%,demonstrating high nutritional value.Quality parameters of the ultrasonically-assisted enzymatic oil were found to comply with national standards.The findings of this research demonstrated significant potential for industrial application,providing technical references for enhancing production efficiency and product quality in the tiger nut oil industry.The experimental outcomes offered valuable data support for optimizing extraction processes and promoting sustainable utilization of tiger nut resources.

关 键 词：油莎豆 水酶法 油脂品质 超声 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]