超声波辅助米糠油水化脱胶工艺研究
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摘要
米糠油是一种营养价值较高的植物油,其不饱和脂肪酸含量高达80%以上,且富含多种微量成分如谷维素、甾醇、维生素E等。脱胶是米糠油精炼加工的重要环节之一。以米糠毛油为原料,磷脂含量和脱胶率为指标,研究了超声波辅助水化脱胶技术对米糠油脱胶效果的影响。通过单因素试验,考察了超声时间、超声功率、脱胶温度、加水量等4个因素对脱胶效果的影响。在单因素试验的基础上,采用正交试验对超声波辅助米糠油水化脱胶的工艺条件进行了优化。结果表明:超声时间、超声功率、脱胶温度和加水量4个因素均对米糠油中磷脂的含量和脱胶率有显著性的影响(P<0.05)。在试验考察范围内,较短的超声时间(1~2 min)和较低的超声功率(100~200 W)不仅可以提高米糠油的脱胶效率,而且可以有效避免乳化现象的产生。正交试验中各因素对脱胶效果影响的主次顺序为:脱胶温度>超声时间>超声功率>加水量。超声波辅助米糠油水化脱胶的最佳条件为:超声功率200 W,脱胶温度45℃,加水量5%,超声时间2 min。在此条件下,脱胶米糠油的磷脂含量为1.44 mg/g,脱胶率为85%。与传统水化脱胶方法相比,超声波辅助水化脱胶技术具有脱胶效率高、处理时间短等特点,该研究对米糠油的精炼加工具有一定的指导意义。
Rice bran oil is a kind of vegetable oil with higher nutritional value. The unsaturated fatty acid content of rice bran oil is more than 80%. Meanwhile,it is rich in many trace components such as oryzanol,sterols,and vitamin E. Degumming is one of the most important steps for refining and processing of rice bran oil. In this study,the influence of ultrasonic-assisted technology on the hydration degumming efficiency of rice bran oil was studied,with phospholipid content and degumming rate as evaluation indicators. Through single-factor experiments,the effects of ultrasonic time,ultrasonic power,degumming temperature and water addition on the degumming effect were investigated. On the basis of single-factor tests,the four-factor three-level orthogonal test was used to optimize the ultrasonic-assisted hydration degumming process of rice bran oil. The results showed that all of ultrasonic time,ultrasonic power,degumming temperature and water addition had significant effects(P<0.5)on phospholipids content in rice bran oil and the degumming rate. Within the scope of the experimental investigation,shorter ultrasonic time(1-2 min) and lower ultrasonic power(100-200 W) could not only improve the degumming efficiency of rice bran oil but also prevent the occurrence of emulsification effectively. Orthogonal experiments showed that the order of factors affecting the degumming effect was:degumming temperature>ultrasonic time>ultrasonic power>water addition. The optimal conditions of ultrasound-assisted hydration degumming process of rice bran oil were:ultrasonic power 200 W,degumming temperature 45 ℃,the amount of water 5% and ultrasonic time 2 min,under which the phospholipid content of degummed rice bran oil was 1.44 mg/g,and the degumming rate was 85%. Compared with traditional hydration degumming methods,ultrasound-assisted hydration degumming technology has the advantages of high degumming efficiency and short processing time. The present study will supply guidance for the refining of rice bran oil.
Rice bran oil is a kind of vegetable oil with higher nutritional value. The unsaturated fatty acid content of rice bran oil is more than 80%. Meanwhile,it is rich in many trace components such as oryzanol,sterols,and vitamin E. Degumming is one of the most important steps for refining and processing of rice bran oil. In this study,the influence of ultrasonic-assisted technology on the hydration degumming efficiency of rice bran oil was studied,with phospholipid content and degumming rate as evaluation indicators. Through single-factor experiments,the effects of ultrasonic time,ultrasonic power,degumming temperature and water addition on the degumming effect were investigated. On the basis of single-factor tests,the four-factor three-level orthogonal test was used to optimize the ultrasonic-assisted hydration degumming process of rice bran oil. The results showed that all of ultrasonic time,ultrasonic power,degumming temperature and water addition had significant effects(P<0.5)on phospholipids content in rice bran oil and the degumming rate. Within the scope of the experimental investigation,shorter ultrasonic time(1-2 min) and lower ultrasonic power(100-200 W) could not only improve the degumming efficiency of rice bran oil but also prevent the occurrence of emulsification effectively. Orthogonal experiments showed that the order of factors affecting the degumming effect was:degumming temperature>ultrasonic time>ultrasonic power>water addition. The optimal conditions of ultrasound-assisted hydration degumming process of rice bran oil were:ultrasonic power 200 W,degumming temperature 45 ℃,the amount of water 5% and ultrasonic time 2 min,under which the phospholipid content of degummed rice bran oil was 1.44 mg/g,and the degumming rate was 85%. Compared with traditional hydration degumming methods,ultrasound-assisted hydration degumming technology has the advantages of high degumming efficiency and short processing time. The present study will supply guidance for the refining of rice bran oil.
引文
[1]高经梁,刘玉兰,高伟梁,等.米糠油的加工技术及应用研究进展[J].粮食科技与经济,2012,37(5):49-52.
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[6]JUNG M Y,YOON S H,MIN D B.Effects of processing steps on the contents of minor compounds and oxidation of soybean oil[J].Journal of the American Oil Chemists'Society,1989,66(1):118-120.
[7]杨继国,杨博,林炜铁.植物油物理精炼中的脱胶工艺[J].中国油脂,2004,29(2):7-10.
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[9]JAHANI M,ALIZADEH M,PIROZIFARD M,et al.Optimization of enzymatic degumming process for rice bran oil using response surface methodology[J].LWT-Food Science and Technology,2008,41(10):1892-1898.
[10]LIST G R,KING J W,JOHNSON J H,et al.Supercritical CO2degumming and physical refining of soybean oil[J].Journal of the American Oil Chemists’Society,1993,70(5):473-476.
[11]汪勇,欧仕益,吴建中,等.食用油脂膜分离超滤脱胶的研究进展[J].中国油脂,2004,29(7):20-22.
[12]SU D,XIAO T,GU D,et al.Ultrasonic bleaching of rapeseed oil:Effects of bleaching conditions and underlying mechanisms[J].Journal of Food Engineering,2013,117(1):8-13.
[13]叶展,罗质,何东平,等.超声波技术在油脂适度精炼中的应用研究进展[J].食品工业,2015(7):231-236.
[14]JULIANO P,BAINCZYK F,SWIERGON P,et al.Extraction of olive oil assisted by highfrequency ultrasound standing waves[J].Ultrasonic Sonochemistry,2017,38:104-114.
[15]MOULTON K J,MOUNTS T L.Continuous ultrasonic degumming of crude soybean oil[J].Journal of the American Oil Chemists’Society,1990,67(1):33-38.
[16]MAHMOOD-FASHANDI H,GHAVAMI M,GHARACHORLOO M,et al.Using of ultrasonic in degumming of soybean and sunflower seed oils:comparison with the conventional degumming[J].Journal of Food Processing and Preservation,2017,41(1):1-7.
[17]JIANG X,CHANG M,WANG X,et al.The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A(1)[J].Ultrasonic Sonochemistry,2014,21(1):142-148.
[18]王娟,胡健华,刘培林,等.高酸值米糠毛油柠檬酸脱胶工艺条件优化[J].中国油脂,2015,40(B10):59-62.
[19]杨佳佳,鹿保鑫.青豆油脱胶工艺研究[J].中国粮油学报,2013,28(3):74-79.
[20]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009.
[21]程谦伟,孟陆丽,许金蓉.超声波强化大豆油脱酸工艺的研究及显微观察[J].食品工业,2013(12):11-13.
[2]CHATHA S A S,HUSSAIN A I,ZUBAIR M,et al.Analytical characterization of rice(oryza sativa)bran and bran oil from different agroecological regions[J].Pakistan Journal of Agricultural Sciences,2011(3):243-249.
[3]陈雪芳,王璨,张海荣,等.米糠油脱胶和酸化凹凸棒土脱色工艺研究[J].中国油脂,2017,42(2):15-17.
[4]罗晓岚,朱文鑫.米糠油草酸脱胶工艺介绍[J].中国油脂,2009,34(10):16-17.
[5]高荫榆,郭磊,丁红秀,等.植物油脱胶研究进展[J].食品科学,2006,27(9):268-270.
[6]JUNG M Y,YOON S H,MIN D B.Effects of processing steps on the contents of minor compounds and oxidation of soybean oil[J].Journal of the American Oil Chemists'Society,1989,66(1):118-120.
[7]杨继国,杨博,林炜铁.植物油物理精炼中的脱胶工艺[J].中国油脂,2004,29(2):7-10.
[8]杨博,王旋.植物油物理精炼中多种脱胶方法评价[J].中国油脂,2004,29(12):18-21.
[9]JAHANI M,ALIZADEH M,PIROZIFARD M,et al.Optimization of enzymatic degumming process for rice bran oil using response surface methodology[J].LWT-Food Science and Technology,2008,41(10):1892-1898.
[10]LIST G R,KING J W,JOHNSON J H,et al.Supercritical CO2degumming and physical refining of soybean oil[J].Journal of the American Oil Chemists’Society,1993,70(5):473-476.
[11]汪勇,欧仕益,吴建中,等.食用油脂膜分离超滤脱胶的研究进展[J].中国油脂,2004,29(7):20-22.
[12]SU D,XIAO T,GU D,et al.Ultrasonic bleaching of rapeseed oil:Effects of bleaching conditions and underlying mechanisms[J].Journal of Food Engineering,2013,117(1):8-13.
[13]叶展,罗质,何东平,等.超声波技术在油脂适度精炼中的应用研究进展[J].食品工业,2015(7):231-236.
[14]JULIANO P,BAINCZYK F,SWIERGON P,et al.Extraction of olive oil assisted by highfrequency ultrasound standing waves[J].Ultrasonic Sonochemistry,2017,38:104-114.
[15]MOULTON K J,MOUNTS T L.Continuous ultrasonic degumming of crude soybean oil[J].Journal of the American Oil Chemists’Society,1990,67(1):33-38.
[16]MAHMOOD-FASHANDI H,GHAVAMI M,GHARACHORLOO M,et al.Using of ultrasonic in degumming of soybean and sunflower seed oils:comparison with the conventional degumming[J].Journal of Food Processing and Preservation,2017,41(1):1-7.
[17]JIANG X,CHANG M,WANG X,et al.The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A(1)[J].Ultrasonic Sonochemistry,2014,21(1):142-148.
[18]王娟,胡健华,刘培林,等.高酸值米糠毛油柠檬酸脱胶工艺条件优化[J].中国油脂,2015,40(B10):59-62.
[19]杨佳佳,鹿保鑫.青豆油脱胶工艺研究[J].中国粮油学报,2013,28(3):74-79.
[20]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009.
[21]程谦伟,孟陆丽,许金蓉.超声波强化大豆油脱酸工艺的研究及显微观察[J].食品工业,2013(12):11-13.