| 超声波辅助水酶法提取花生油工艺 |
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| 引用本文： | 李杨,江连洲,齐宝坤,韩宗元.超声波辅助水酶法提取花生油工艺[J].中国油脂,2012,37(3):10-13. |
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| 作者姓名： | 李杨 江连洲 齐宝坤 韩宗元 |
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| 作者单位： | 1. 东北农业大学食品学院,哈尔滨150030;国家大豆工程中心,哈尔滨150030
2. 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 采用水酶法结合超声波预处理提取花生油,在单因素试验基础上,选出最优的超声时间(20min)和超声温度(45℃),重点以加酶量、酶解pH、酶解温度、酶解时间和料液比为影响因素,以花生提油率为响应值,采用响应面试验确定最优水酶法提取花生油工艺条件为:加酶量1.7％,酶解温度56℃,酶解时间3.8h,料液比1∶4,酶解pH 9.3.在最优条件下,响应面有最优值(95.50 ±0.44)％.
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| 关 键 词： | 花生油 超声波 水酶法 |
Extraction of peanut oil with ultrasonic-assisted aqueous enzymatic method |
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| LI Yang
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JIANG Lianzhou
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QI Baokun
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HAN Zongyuan.Extraction of peanut oil with ultrasonic-assisted aqueous enzymatic method[J].China Oils and Fats,2012,37(3):10-13. |
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| Authors: | LI Yang JIANG Lianzhou QI Baokun HAN Zongyuan |
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| Affiliation: | 1(1.Food College,North East Agriculture University,Harbin 150030,China; 2.Soybean Engineering Technique Research Center,Harbin 150030,China) |
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| Abstract: | Based on single factor experiments,the optimum ultrasonic temperature(45 ℃) and time(20 min) of extracting peanut oil by ultrasonic-assisted aqueous enzymatic method were determined.The amount of enzyme,enzyme hydrolysis pH,enzyme hydrolysis temperature and time were used as influencing factors and the peanut oil yield was selected as response value,and the response surface methodology was employed to optimize the enzyme hydrolysis conditions.The results showed that the optimum conditions were as follows:amount of enzyme 1.7%,enzyme hydrolysis temperature 56 ℃,reaction time 3.8 h,ratio of material to liquid 1∶ 4 and enzyme hydrolysis pH 9.3.Under the optimum conditions,the peanut oil yield was(95.50±0.44)%. |
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| Keywords: | peanut oil ultrasound aqueous enzymatic method |
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