超声波辅助水酶法提取巴塘核桃油工艺优化及其氧化稳定性
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摘要
为确定超声波辅助水酶法(果胶酶、纤维素酶、中性蛋白酶)提取巴塘核桃油的最佳工艺及不同储藏条件对核桃油氧化稳定性的影响。通过单因素实验以及L_9(3~4)正交试验研究pH、酶解温度、酶解时间和加酶量对油脂提取率的影响,得到最佳提取工艺,并以过氧化值和酸价为指标研究该核桃油在不同温度、光照、容器材料以及抗氧化剂下的稳定性。结果表明:巴塘核桃油提取的最佳工艺为pH7、酶解温度45℃、酶解时间3.5 h、加酶量1.4%,在此条件下巴塘核桃油提取率为78.91%±0.03%;将此条件下提取的核桃油用铁罐灌装,置于冷藏、避光的条件下,并添加0.02%BHT+V_C(质量比1∶1)作为抗氧化剂,其表现出的氧化稳定性较佳,具有较长的保质期。
To determine the optimal process for extraction of Batang walnut oil by ultrasonic-assisted aqueous enzymatic methods(pectinase,cellulase,and neutral protease)and the effect of different storage conditions on the oxidation stability of walnut oil,The optimum extraction conditions were obtained by single factor and L_9(3~4)orthogonal experiment to study the effects of pH value,enzymolysis temperature,enzymolysis time and enzyme dosage on the extraction rate of oil. Using peroxide value and acid value as indicators,the stability of walnut oil under different storage conditions of temperature,light,container materials and antioxidants were studied. The results showed that the optimum extraction process of Batang walnut oil was pH7,the temperature of enzymolysis was 45 ℃,the enzymolysis time was 3.5 h,and the amount of enzyme added was 1.4%. Under these condition,the extraction rate of Batang walnut oil was 78.91%±0.03%. The walnut oil extracted under this condition was filled with iron cans,placed under refrigeration and protected from light,and 0.02% BHT+V_C(mass ratio 1∶1)was added as an antioxidant antioxidant,which exhibited better oxidation stability and longer shelf life.
To determine the optimal process for extraction of Batang walnut oil by ultrasonic-assisted aqueous enzymatic methods(pectinase,cellulase,and neutral protease)and the effect of different storage conditions on the oxidation stability of walnut oil,The optimum extraction conditions were obtained by single factor and L_9(3~4)orthogonal experiment to study the effects of pH value,enzymolysis temperature,enzymolysis time and enzyme dosage on the extraction rate of oil. Using peroxide value and acid value as indicators,the stability of walnut oil under different storage conditions of temperature,light,container materials and antioxidants were studied. The results showed that the optimum extraction process of Batang walnut oil was pH7,the temperature of enzymolysis was 45 ℃,the enzymolysis time was 3.5 h,and the amount of enzyme added was 1.4%. Under these condition,the extraction rate of Batang walnut oil was 78.91%±0.03%. The walnut oil extracted under this condition was filled with iron cans,placed under refrigeration and protected from light,and 0.02% BHT+V_C(mass ratio 1∶1)was added as an antioxidant antioxidant,which exhibited better oxidation stability and longer shelf life.
引文
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[32]Malgorzata Kowalska,Anna Zbikowska,Katarzyna Marciniak-Lukasiak,et al. Stability and the distribution of droplets in Walnut oil water-based emulsions formed at different pH[J]. Journal of Dispersion Science and Technology,2015,36(5):740-746.
[2]王丁丁,赵见军,张润光,等. 核桃油脂研究进展[J]. 食品工业科技,2013,34(16):383-387.
[3]刘雪芳,郝利平,常月梅. 索氏抽提法提取核桃油工艺的优化[J].山西农业科学,2017,45(1):34-36.
[4]赵见军,王丁丁,张亮,等. 我国核桃综合利用与发展前景[J].山西农业科学,2014,60(4):56-59.
[5]史鹏,常月梅. 核桃油脂的质量评价及综合开发利用[J].山西农业科学,2015,44(1):37-40.
[6]毛晓英,吴庆智,田洪磊,等. 核桃仁抗氧化作用研究进展[J].中国油脂,2017,42(8):82-85.
[7]Mao X Y,Hua Y F.Chemical composition,molecular weight distribution,secondary structure and effect of NaCl on function properties of walnut(Julans regia L.)protein isolates and concentrates[J]. Journal of Food Science and Technology-Mysore,2014,51(8):1473-1482.
[8]Gharibzahedi S M T,Mousayi S M,Hanmedi E,et al. Determination and characterization of kernel bio chemical composition and function compounds of Persian walnut oil[J]. Journal of Food Science and Technology-Mysore,2014,51(1):34-42.
[9]Pereira J A,Oliveira I,Sousa A,et al.Bioactive properties and chemical composition of six walnut(Julans regia L.)culticars[J]. Food Chemistry,2008,46(6):2103-2111.
[10]王翔宇,罗珍岑,李键,等.超声波辅助溶剂浸出法提取巴塘核桃油工艺优化及脂肪酸组分分析[J].食品工业科技,2018,39(11):173-176.
[11]罗蔓莉,李学英,王大忠,等. 油脂提取技术研究现状[J].现代农业科技,2013,23(1):297-299.
[12]黄宗兰,钟俊桢,熊洋,等. 水剂法提取澳洲坚果油及其理化特性的研究[J].中国粮油学报,2015,30(11):86-91.
[13]陈兴誉,于修烛,虞剑泉,等. 响应面分析法优化茶籽油水剂法提取工艺[J].食品科学,2012,33(20):85-88.
[14]钱浩杰,郜海燕,穆宏磊,等. 水酶法提取山核桃油脂工艺研究[J].核农学报,2017,31(7):1365-1373.
[15]肖仁显. 山核桃油的提取工艺及其氧化稳定性研究[D]. 杭州:浙江大学,2012.
[16]Pignitter M,Stolze K,Gartner S,et al. Cold fluorescence light as major inducer of lipid oxidation in soy-bean oil srored at household conditions of eight weeks[J]. Journal of Agricultural and Food Chemistry,2014,62(10):2297-2305.
[17]Mate J I,Saltveit M E,Krochta J.Peanut and walnut rancidity:Effect of oxygen concentration and relative hunmidity[J].Journal of Food Science,1996,61(2):465-469.
[18]蒲成伟,阚欢,刘云. 不同储藏条件下核桃及其油脂品质的变化分析[J].中国油脂,2018,43(2):46-50.
[19]Ptistouri G,Badeka A,Kontominas M G. Effect of packing material headspace,oxygen and light transmission,temperature and storage time on quality characteristics of extra virgin olive oil[J]. Food Control,2010,21(4):412-418.
[20]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.
[21]徐效圣,潘俨,邱杰,等.响应面法优化水酶法提取核桃油的工艺条件[J].食品与机械,2010,26(2):92-96.
[22]申爱荣,谭著明,李昌珠,等.水酶法提取光皮树油的研究[J].中国油脂,2010,35(3):6-9.
[23]陈翠芹,蔡玉琳,段爽,等.水酶法提取核桃油工艺研究及卫生指标检测[J].食品工程,2017,2:22-25.
[24]郑亚琴,于军香. 核桃油贮藏稳定性的研究[J].苏农科学,2013,41(8):257-258.
[25]曹君,李红艳,邓泽元. 植物油氧化稳定性的研究[J].食品工业科技,2013,34(7):378-386.
[26]沈建福,肖仁显,陈中海,等. 冷榨山核桃油的理化性质及氧化稳定性研究[J].中国粮油学报,2012,27(4):65-73.
[27]张丽. 核桃油脂提取及其稳定性的研究[D]. 石河子:石河子大学,2010.
[28]刘兆洁,李晓飞,李小康,等. 不同贮藏条件对核桃油氧化稳定性的影响[J].贵州农业科学,2013,41(9):140-142
[29]易志. 亚麻籽油贮藏稳定性研究[D]. 广东:华南农业大学,2016.
[30]中国国家标准化管理委员会. GB/T 5009.37-2003食用植物油卫生标准的分析方法[S]. 北京:中国标准出版社,2003.
[31]中国国家标准化管理委员会. GB/T 5538-2005动植物油脂过氧化值测定[S]. 北京:中国标准出版社,2005.
[32]Malgorzata Kowalska,Anna Zbikowska,Katarzyna Marciniak-Lukasiak,et al. Stability and the distribution of droplets in Walnut oil water-based emulsions formed at different pH[J]. Journal of Dispersion Science and Technology,2015,36(5):740-746.