水酶法提取棕榈油的工艺研究
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摘要
从纤维素酶、半纤维素酶、果胶酶、酸性蛋白酶等7种常用水解酶中,筛选出最适水解酶后,利用单因素实验和正交实验确定该酶提取棕榈油的最佳工艺参数,并对所得油脂中的酸价进行测定。结果表明:纤维素酶是提取棕榈油的最佳用酶,pH和酶解温度对棕榈油提取率的影响不显著;纤维素酶提取棕榈油的最佳工艺为pH4.5、酶解温度45℃、酶解时间2.5h、料液比1∶2 g/mL、酶用量2%。该条件下棕榈油提取率可达46.90%,所得油脂的酸价为6.01 mg/g KOH,可为水酶法制备棕榈油的工业化提供参考。
The most suitable enzyme which was used to extract palm oil from the palm fruit was selected among seven kinds of common hydrolase,such as cellulase, hemi-cellulase, pectinase, acid protease and so on. The optimal parameters were obtained based on single factor and orthogonal test, and acid value of palm oil was determined as well. The results showed that cellulase was the best enzyme to extract palm oil, and there was no significant influence of pH and temperature on the yield of palm oil. The optimum extraction conditions by cellulase was pH 4.5, temperature 45 ℃, hydrolysis time 2.5 h, the ratio of solid to liquid 1∶2 g/mL and enzyme dosage of 2%. The extraction rate of oil under this condition was 46.90%, and the acid value was 6.01 mg/g KOH. The results can provide reference for the industrial preparation of palm oil.
The most suitable enzyme which was used to extract palm oil from the palm fruit was selected among seven kinds of common hydrolase,such as cellulase, hemi-cellulase, pectinase, acid protease and so on. The optimal parameters were obtained based on single factor and orthogonal test, and acid value of palm oil was determined as well. The results showed that cellulase was the best enzyme to extract palm oil, and there was no significant influence of pH and temperature on the yield of palm oil. The optimum extraction conditions by cellulase was pH 4.5, temperature 45 ℃, hydrolysis time 2.5 h, the ratio of solid to liquid 1∶2 g/mL and enzyme dosage of 2%. The extraction rate of oil under this condition was 46.90%, and the acid value was 6.01 mg/g KOH. The results can provide reference for the industrial preparation of palm oil.
引文
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[2]MBA O I,DUMONT M J,NGADI M.Palm oil:Processing,characterization and utilization in the food industry-A review[J].Food Bioscience,2015,10:26-41.
[3]VINCENT C J,SHAMSUDIN R,BAHARUDDIN A S.Pretreatment of oil palm fruits:a review[J].Journal of Food Engineering,2014,143(6):123-131.
[4]CORLEY R H V,TINKER P B.The oil palm[M].4th ed.Wiley,2007.
[5]夏瑶瑶,张志军,贺东亮,等.紫苏籽油水酶法提取中的酶配比研究[J].中国油脂,2017,42(1):19-21.
[6]RATHI C L,PRADHAN S,JAVVADI S,et al.An enzyme composition and process for extracting oil from oil palm fruits:WO 2012011130 A8[P].2012.
[7]TEIXEIRA C B,MACEDO G A,MACEDO J A,et al.Simultaneous extraction of oil and antioxidant compounds from oil palm fruit(Elaeisguineensis)by an aqueous enzymatic process.[J].Bioresource Technology,2013,129(2):575.
[8]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.
[9]杜彦山,张连富.水酶法提油工艺初步研究[J].粮食与油脂,2005(6):10-12.
[10]ZHANG Y L,LI S,YIN C P,et al.Response surface optimization of aqueous enzymatic oil extraction from bayberry(Myricarubra)kernels[J].food Chemistry,2012,135(1):304-308.
[11]徐凤敏,赵扬.水酶法提取枸杞籽油工艺优化[J].食品与机械,2014(2):219-222.
[12]DUNFORD N T.Advancements in oil and oilseed processing.In Nurhan T.Dunford(Ed.),food and industrial bioproducts and bioprocessing[M].Iowa,USA:John Wiley and Sons Inc.,2012:115-143.
[13]GUNSTONE F D.Vegetable oils in food technology:composition,properties and uses[M].2nd ed.West Sussex,UK:Blackwell Publishing Ltd.,2011:25-133.