核桃油复合酶法提取及纳米乳液制备  

Complex Enzymatic Extraction of walnut oil and Preparation of Nanoemulsion

作　　者：肖晓 宋嘉鑫 夏君霞 马爱进 陈洲 贾英民[1] XIAO Xiao;SONG Jiaxin;XIA Junxia;MA Ajin;CHEN Zhou;JIA Yingmin(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Hebei Yangyuan Zhihui Beverage Co.,Ltd.,Hengshui 053000,China)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]河北养元智汇饮品股份有限公司,河北衡水053000

出　　处：《食品科技》2025年第2期228-235,共8页Food Science and Technology

基　　金：国家重点研发项目(2022YFD1600402)。

摘　　要：为优化核桃油的提取工艺同时提高其应用潜力,该研究以核桃仁为原料,使用复合酶法提取核桃油并对其工艺进行优化。结果表明,以戊聚糖酶和木瓜蛋白酶为复合酶组成,在酶质量比例为1:1、酶添加量为1462.5 U/g、酶解时间为7 h、酶解温度为55℃、料液比为1:4的条件下,核桃油提取率为45.77%。在此基础上,利用酪蛋白酸钠作为乳化剂制备核桃油纳米乳液。结果表明,在均质压力100 MPa、均质次数5次、酪蛋白酸钠含量1.5%、核桃油含量10%的条件下,得到粒径为(191.10±2.842)nm、多分散系数为0.14±0.033的核桃油纳米乳液,且该乳液体系具有良好的稳定性。In order to optimize the extraction process of walnut oil while increasing its application potential.In this study,walnut kernel was used as raw material to extract walnut oil using a complex enzyme method and its process was optimized.The results showed that with the composition of pentosanase and papain as the composite enzyme,the enzyme mass ratio of 1:1,the enzyme addition of 1462.5 U/g,the enzyme digestion time of 7 h at 55℃,and the material-liquid ratio of 1:4,the walnut oil extraction rate could reach 45.77%.On this basis,walnut oil nanoemulsions were prepared using sodium caseinate as an emulsifier.The results showed that walnut oil nanoemulsions with a particle size of(191.10±2.842)nm and a polydispersity index(PDI)of 0.14±0.033 were obtained under a homogenization pressure of 100 MPa,a homogenization number of 5 times,a sodium caseinate content of 1.5%,and a walnut oil content of 10%and that the emulsion system had good stability.

关 键 词：核桃油 酶法提取 纳米乳液 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]