水酶法提取山核桃油工艺及其对油脂品质影响
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摘要
为研究水酶法提取山核桃油工艺条件、比较水酶法与索氏抽提法两种制油方式对油脂品质的影响,开展不同种类的酶对清油提取率的影响研究,并结合单因素试验优化提取工艺路线,研究水酶法与索氏抽提对提取的山核桃油品质影响。结果表明:淀粉酶的提取效果最好,以酶用量、酶解pH、酶解时间、酶解温度这4个因素进行单因素试验,得出的工艺参数为pH 6.4,酶用量1%(mL/g),反应时间25 h,反应温度20℃。比较水酶法和索氏提取工艺对山核桃油理化性质影响发现,水酶法提取油脂酸价较低,过氧化值较高;两种工艺提取的山核桃油脂肪酸组成和含量、谷甾醇含量无差异,而水酶法制油中维生素E含量较高,索氏抽提法制油中角鲨烯含量、谷甾醇含量较高。
Enzymatic parameters of aqueous enzymatic extraction of Carya cathayensis Sarg. oil were explored, and two process methods(aqueous enzymatic method and solvent extraction) were applied to research the effects of quality of oil. The optimum enzyme was chosen, and single factor was used to explore the most optimal technical conditions of aqueous enzymatic extraction of Carya cathayensis Sarg. oil. Amylase was the optimum enzyme, and the optimum conditions by single factor method were found as follows: enzyme 1%(mL/g), pH 6.4, reaction time 25 h, and hydrolysis temperature 20 ℃. Compared to oil extraction by solvent extraction, the oil extracted by aqueous enzymatic methods had lower acidity and higher peroxide value, Vitamin E content. Two extracting methods had no significant influence on the composition and content of fatty acid, content of sitosterol. The oil extracted by solvent extraction had higher sitosterol and squalene content.
Enzymatic parameters of aqueous enzymatic extraction of Carya cathayensis Sarg. oil were explored, and two process methods(aqueous enzymatic method and solvent extraction) were applied to research the effects of quality of oil. The optimum enzyme was chosen, and single factor was used to explore the most optimal technical conditions of aqueous enzymatic extraction of Carya cathayensis Sarg. oil. Amylase was the optimum enzyme, and the optimum conditions by single factor method were found as follows: enzyme 1%(mL/g), pH 6.4, reaction time 25 h, and hydrolysis temperature 20 ℃. Compared to oil extraction by solvent extraction, the oil extracted by aqueous enzymatic methods had lower acidity and higher peroxide value, Vitamin E content. Two extracting methods had no significant influence on the composition and content of fatty acid, content of sitosterol. The oil extracted by solvent extraction had higher sitosterol and squalene content.
引文
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[19]李静,姚茂君,李俊,等.响应面法优化牡丹籽油的水酶法提取工艺[J].油脂加工,2014,39(10):15-16.
[20]鲁曾,董海洲,潘燕.酶法提油技术研究进展[J].粮食与油脂,2006(6):37-39.
[21]姜荣庆.复合酶提取山核桃油及副产物综合利用的研究[D].长春:吉林农业大学,2011.
[22]岳红,翟文君.核桃油中脂肪酸含量的测定[J].化学研究与应用,1998,10(1):79.
[23]方学智.油茶籽油脂构成、变化规律和水酶法制取工艺研究[D].杭州:浙江大学,2015.
[24]徐冰冰,王瑛瑶,栾霞,等.水酶法提取紫苏籽油脂和蛋白质的工艺条件[J].食品科学,2012,32(22):127-131.
[25]胡滨,赵勤,刘勇,等.水酶法提取丝瓜籽油的工艺研究[J].中国粮油学报,2017,32(3):61-67.
[26]项方献,洪松虎,崔书成,等.超声波辅助酶法制备山核桃油的工艺研究[J].中国酿造,2013,32(12):97-100.
[2]黎章矩.山核桃芽、稍发育状况与结果关系的研究[J].浙江林学院学报,1985,2(2):27-32.
[3]黎章矩,钱莲芳.山核桃科研成就和增产措施[J].浙江林业科技,1992,12(6):49-53.
[4]郜海燕,李兴飞,陈杭君,等.山核桃多酚物资提取及抗氧化研究进展[J].食品科学,2011,32(5):336-341.
[5]TAIPINA M S,LAMARDO L C,RODAS M A B,et al.The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts(Carya illinoinensis)[J].Radiation Physics and Chemistey,2009(78):611-613.
[6]MCGLON O C,MUNGUIA A L,CARTER J V.Coconut oil extraction by a new enzymatical process[J].Journal of Food Science,1986(51):695.
[7]刘瑞兴,张智敏,吴苏喜,等.水酶法提取油茶籽油的优化及其营养成分分析[J].中国粮油学报,2012,27(12):54-61.
[8]任健,郑喜群,林国平,等.水酶法提油工艺对葵花籽油质量的影响[J].中国粮油学报,2006,21(3):259-262.
[9]LATIF S,ANWAR F.Aqueous enzymatic sesame oil and protein extraction[J].Food Chemistry,2011,125(2):679-684.
[10]ZHANG Y L,LI S,YIN C P,et al.Response surface optimisation of aqueous enzymatic oil extraction from bayberry(Myrica rubra)kernels[J].Food Chemistry,2012,135(1):30408.
[11]中华人名共和国国家卫生和计划生育委员会.食品中脂肪的测定:GB/T 5009.6-2016[S].北京:中国标准出版社,2017.
[12]罗凡,费学谦,方学智,等.固相萃取/高效液相色谱法测定茶油中的多种天然酚类物质[J].分析测试学报,2011,30(6):696-700.
[13]张青龄.橄榄油中角鲨烯含量的气相色谱/质谱法分析[J].福建分析测试,2011(3):1-4.
[14]任传义,张延平,汤富彬,等.油茶籽油、油橄榄油、核桃油、香榧油中主要化学成分分析[J].食品安全质量检测学报,2015,6(12):5012.
[15]钟冬莲,汤富彬,沈丹玉,等.油茶籽油中角鲨烯含量的气相色谱法测定[J].分析试验室,2011,30(11):104.
[16]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中酸价的测定:GB 5009.229-2016[S].北京:中国标准出版社,2016.
[17]中华人民共和国国家卫生和计划生育委员会.食品中过氧化值的测定:GB 5009.227-2016[S].北京:中国标准出版社,2016.
[18]向娇.水酶法提取油茶籽油酶解工艺参数优化研究[D].长沙:湖南农业大学,2015.
[19]李静,姚茂君,李俊,等.响应面法优化牡丹籽油的水酶法提取工艺[J].油脂加工,2014,39(10):15-16.
[20]鲁曾,董海洲,潘燕.酶法提油技术研究进展[J].粮食与油脂,2006(6):37-39.
[21]姜荣庆.复合酶提取山核桃油及副产物综合利用的研究[D].长春:吉林农业大学,2011.
[22]岳红,翟文君.核桃油中脂肪酸含量的测定[J].化学研究与应用,1998,10(1):79.
[23]方学智.油茶籽油脂构成、变化规律和水酶法制取工艺研究[D].杭州:浙江大学,2015.
[24]徐冰冰,王瑛瑶,栾霞,等.水酶法提取紫苏籽油脂和蛋白质的工艺条件[J].食品科学,2012,32(22):127-131.
[25]胡滨,赵勤,刘勇,等.水酶法提取丝瓜籽油的工艺研究[J].中国粮油学报,2017,32(3):61-67.
[26]项方献,洪松虎,崔书成,等.超声波辅助酶法制备山核桃油的工艺研究[J].中国酿造,2013,32(12):97-100.