水酶法提取甜杏仁油的工艺研究

Optimization on extracting process of sweet almond oil by aqueous enzymatic extraction

采用响应面法优化水酶法提取甜杏仁油的工艺。在单因素试验的基础上,采用Box-Behnken设计,运用SAS8.0软件进行回归分析,研究酶解时间、酶解温度、酶添加量3个因素对甜杏仁油得率的影响。结果表明,水酶法甜杏仁油的最佳提取工艺条件为:酶解时间3.0h,酶解温度54.95℃,酶添加量3.22%,甜杏仁的提取率可达43.24%。

The response surface method was used in optimizing the enzymatic hydrolysis methods of Sweet almond oil.Box-Behnken design was adopted.Statistics analysis system8.0 was used in analyzing the influence of the enzymatic time,the enzymatic temperature,and the quantity of the enzyme on the oil yield.The result showed the optimal conditions were as follows：the enzymatic time 3.0 h,the enzymatic temperature 54.95 ℃,the dosage of the enzyme 3.22%,and the enzymatic extraction ratio of sweet almond oil was up to 42.34%.