摘要
本文采用中性蛋白酶对新疆小白杏杏仁油脂进行了水解提取,并对提取油脂的脂肪酸组成进行了气相色谱分析。主要探讨了酶解pH值、温度、反应时间以及酶用量4个因素对油脂提取率的影响。研究表明:当中性蛋白酶用量为2000IU/g杏仁,酶解pH 7.5,温度60℃的条件下,酶解2.0h后,杏仁油脂总提取率达88.81%;杏仁油的气相色谱脂肪酸分析表明:小白杏杏仁油主要由不饱和脂肪酸组成,可达油脂总量的91.07%,其中主要为油酸和亚油酸,含量分别为40.92%和49.30%。
Xiao-bai apricot almond oil was extracted with the assistance of neutral proteinase, the composition of fatty acid was analysised by the gas chromatography, During hydrolysis, the four factors, such as pH, temperature, enzyme reaction time and enzyme dosage, influence on the almond oil extractability. The effects were mainly discussed. The results indicated that optimum condition was： dosage of enzyme 2000IU/g almond, hydrolyzing in almond milk of pH 7.5, temperature 60℃ and enzyme reaction time 2. 0h. The total extracting almond oil yield was 88.81%, Xiao-bai apricot almond oil is rich in unsaturated fatty acids. The unsaturated fatty acid content achieves 91.07%, especially oleic acid and linoleic acid,40.92% and 49.30% in Xiao-bai Apricot Almond Oil respectively.
出处
《石河子大学学报（自然科学版）》
CAS
2008年第6期746-749,共4页
Journal of Shihezi University(Natural Science)
关键词
杏仁油
中性蛋白酶
脂肪酸
almond oil
neutral proteinase
fatty acid
