酶法提取黑加仑籽油

Enzymatic extraction of black currant seed oil

对于酶法提取黑加仑籽油进行了初步探讨。经对比实验筛选出从黑加仑籽中提油的3种酶:复合纤维素酶、果胶酶和中性蛋白酶。通过正交实验分别对3种酶的酶解条件进行优化,得到的结果为,果胶酶:添加量0.5%,pH 6,酶解时间4 h,料液比1∶5,酶解温度50℃,在此条件下提油率为8.03%;复合纤维素酶:添加量1.5%,pH 6,酶解时间4 h,料液比1∶6,酶解温度55℃,在此条件下提油率为10.73%;中性蛋白酶:添加量1.0%,pH 8,酶解时间5 h,料液比1∶5,酶解温度45℃,在此条件下提油率为11.43%。将3种酶复合使用后提油率达到13.89%,显示复合酶法的提取效果要好于单一酶法。

The extraction of edible oil from black currant seed by using enzymatic method was studied. Comparative experiments showed that pectinase, complex cellulose and neutral protease were suitable for hydrolysis. Three groups of L9 （34） orthogonal experiments of the above enzymes were carried out. The optimum conditions were found as follows ： pectinase ： amount of enzyme 0.5 % , pH 6, reaction time 4 h, the ratio of solid to liquid 1 ： 5, reaction temperature 50℃ ; complex cellulose： amount of enzyme 1.5%, pH 6, reaction time 4 h, the ratio of solid to liquid 1 ： 6, reaction temperature 55℃ ; neutral protease ： amount of enzyme 1.0%, pH 8, reaction time 5 h, the ratio of solid to liquid 1 ： 5, reaction temperature 45℃. Under the above conditions the extraction rates were 8.03% , 10.73% , 11.43% , respectively. The preliminary complex enzymatic extraction by using the above three enzymes were studied, and the oil yield reached 13.89%. The result showed that the complex enzymatic method had many advantages in improving yield compared with the traditional solvent extraction method.