牡丹籽油乙醇辅助水酶法提取工艺优化及品质分析
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摘要
牡丹籽经酸热预处理后,采用乙醇辅助水酶法提取牡丹籽油,利用激光共聚焦显微镜分析经过预处理后的牡丹籽微观结构。通过优化得到水酶法提取牡丹籽油的条件为:原料细粉8次(粒径约为33.62μm),料液比17(g/mL),分别用中温α-淀粉酶(温度70℃,pH 5.5,时间1h,加酶量2mL/100g·原料)和葡糖淀粉酶(温度60℃,pH 4.5,时间1h,加酶量3mL/100g·原料)酶解,再于60℃、pH 9.0的条件下用体积分数35%的乙醇提取1h。该条件下牡丹籽清油得率为90.08%,水相含油量为6.60%,渣相含油量为2.78%,而且毛油的品质优良,经过简单精炼后的各项指标均达到一级成品牡丹籽油的粮食行业标准。
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds.The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope.The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were:finely grounding 8 times(the particle size was33.62μm),solid-liquid ratio of 17(g/mL),theα-amylase enzymolysis at 70 ℃for 1 h,pH 5.5,dosage 2 mL/100 g·material),and the glucoamylase enzymolysis at 60 ℃ for 1 h,pH 4.5,dosage3 mL/100 g·material),the ethanol solution extraction at 60 ℃for1 h,pH 9.0,the volume fraction of 35%.Under the optimal conditions,the free oil yield reached 90.08%,and the residual oil content in water and sediment phase was 6.60%and 2.78%respectively.The quality indexes of the peony seed oil obtained by the aqueous enzymatic extraction were determined to show that the quality of the crude oil was excellent so that all the indexes reached the standard of the first-grade peony seed oil after simple refining.
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds.The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope.The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were:finely grounding 8 times(the particle size was33.62μm),solid-liquid ratio of 17(g/mL),theα-amylase enzymolysis at 70 ℃for 1 h,pH 5.5,dosage 2 mL/100 g·material),and the glucoamylase enzymolysis at 60 ℃ for 1 h,pH 4.5,dosage3 mL/100 g·material),the ethanol solution extraction at 60 ℃for1 h,pH 9.0,the volume fraction of 35%.Under the optimal conditions,the free oil yield reached 90.08%,and the residual oil content in water and sediment phase was 6.60%and 2.78%respectively.The quality indexes of the peony seed oil obtained by the aqueous enzymatic extraction were determined to show that the quality of the crude oil was excellent so that all the indexes reached the standard of the first-grade peony seed oil after simple refining.
引文
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[21]彭瑶瑶.牡丹籽油脂和蛋白的提取、精制和性能研究[D].无锡:江南大学,2014:18-22.
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[24]MCGLONE O C,CANALES A L M,CARTER J V.Coconut oil extraction by a new enzymatic process[J].Journal of Food Science,1986,51(3):695-697.
[25]ZHANG Shao-bin,WANG Zhang,XU Shi-ying.Optimization of the aqueous enzymatic extraction of rapeseed oil and protein hydrolysates[J].Journal of the American Oil ChemistsSociety,2007,84(1):97-105.
[26]迟延娜,张文斌,杨瑞金,等.顽固乳状液的破乳处理提高花生游离油提取率[J].农业工程学报,2014,30(8):257-264.
[27]倪双双.蒸汽闪爆辅助乙醇水提法提取玉米胚芽油和蛋白质[D].无锡:江南大学,2016:18-28.
[28]OOMAH B D.Processing of flaxseed fiber,oil,protein,and lignan[J].Flaxseed in Human Nutrition,2003,2:363-386.
[29]刘大川,余华峰.乙醇浸提紫苏籽压榨饼中油脂的工艺[J].农业工程学报,2008,24(11):242-246.
[2]周海梅,马锦琦,苗春雨,等.牡丹籽油的理化指标和脂肪酸成分分析[J].中国油脂,2009,34(7):72-74.
[3]易军鹏,朱文学,马海乐,等.牡丹籽油超声辅助提取工艺优化及其GC-MS分析[J].食品工业科技,2009(8):198-201.
[4]DE LORGERIL M,RENAUD S,SALEN P,et al.Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease[J].The Lancet,1994,343(8 911):1 454-1 459.
[5]GOODNIGHT S H,HARRIS W S,CONNOR W E,et al.Polyunsaturated fatty acids,hyperlipidemia,and thrombosis[J].Arteriosclerosis,Thrombosis,and Vascular Biology,1982,2(2):87-113.
[6]COLLA L M,MUCCILLO-BAISCH A L,COSTAJ A V.Spirulina platensis effects on the levels of total cholesterol,HDL and triacylglycerols in rabbits fed with a hypercholesterolemic diet[J].Brazilian Archives of Biology and Technology,2008,51(2):405-411.
[7]朱文学,李欣,刘少阳,等.牡丹籽油的毒理学研究[J].食品科学,2010(11):248-251.
[8]易军鹏,朱文学,马海乐,等.牡丹籽油超声波辅助提取工艺的响应面法优化[J].农业机械学报,2009,40(6):103-110.
[9]孙明哲.牡丹籽油超声波辅助浸提工艺优化及其脂肪酸组成[J].食品与机械,2014,30(4):182-185.
[10]史国安,郭香凤,金宝磊,等.牡丹籽油超临界CO2萃取工艺优化及抗氧化活性的研究[J].中国粮油学报,2013,28(4):47-50.
[11]FANG Xue-zhi,FEI Xue-qian,SUN Hong,et al.Aqueous enzymatic extraction and demulsification of camellia seed oil(Camellia oleifera Abel.)and the oils physicochemical properties[J].European Journal of Lipid Science and Technology,2016,118(2):244-251.
[12]张正周,张驰松,郑旗,等.油用牡丹籽油水酶法提取工艺的研究[J].农业与技术,2016,36(3):30-32.
[13]李静.牡丹籽油制备工艺及其稳定性研究[D].吉首:吉首大学,2014:27-36.
[14]彭瑶瑶,王千千,王爱梅,等.水酶法提取牡丹籽油的研究[J].中国油脂,2014(6):12-17.
[15]陈选,周波,汪周俊,等.水酶法制备牡丹籽油的研究进展[J].食品与机械,2015,31(6):246-250.
[16]杨瑞金,倪双双,张文斌,等.水媒法提取食用油技术研究进展[J].农业工程学报,2016,32(9):308-314.
[17]CAMPBELL K A,GLATZ C E,JOHNSON L A,et al.Advances in Aqueous Extraction Processing of Soybeans[J].Journal of the American Oil Chemists Society,2011,88(4):449-465.
[18]钱志娟,王璋,许时婴,等.玉米胚芽水酶法提油及蛋白质的回收[J].无锡轻工大学学报,2004,23(5):58-62.
[19]CAMPBELL K A,GLATZ C E.Mechanisms of aqueous extraction of soybean oil[J].Journal of Agricultural and Food Chemistry,2009,57(22):10 904-10 912.
[20]孙红.水相法提取亚麻籽油与蛋白质的研究[D].无锡:江南大学,2015:20-37.
[21]彭瑶瑶.牡丹籽油脂和蛋白的提取、精制和性能研究[D].无锡:江南大学,2014:18-22.
[22]ROSENTHAL A,PYLE D L,NIRANJAN K.Simultaneous aqueous extraction of oil and protein from soybean:mechanisms for process design[J].Food and Bioproducts Processing,1998,76(4):224-230.
[23]YUSOFF M M,GORDON M H,NIRANJAN K.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods:a review[J].Trends in Food Science&Technology,2015,41(1):60-82.
[24]MCGLONE O C,CANALES A L M,CARTER J V.Coconut oil extraction by a new enzymatic process[J].Journal of Food Science,1986,51(3):695-697.
[25]ZHANG Shao-bin,WANG Zhang,XU Shi-ying.Optimization of the aqueous enzymatic extraction of rapeseed oil and protein hydrolysates[J].Journal of the American Oil ChemistsSociety,2007,84(1):97-105.
[26]迟延娜,张文斌,杨瑞金,等.顽固乳状液的破乳处理提高花生游离油提取率[J].农业工程学报,2014,30(8):257-264.
[27]倪双双.蒸汽闪爆辅助乙醇水提法提取玉米胚芽油和蛋白质[D].无锡:江南大学,2016:18-28.
[28]OOMAH B D.Processing of flaxseed fiber,oil,protein,and lignan[J].Flaxseed in Human Nutrition,2003,2:363-386.
[29]刘大川,余华峰.乙醇浸提紫苏籽压榨饼中油脂的工艺[J].农业工程学报,2008,24(11):242-246.