摘要
以紫花苜蓿籽为原料,采用酶法提油,通过正交试验确定了复合酶配比及最佳提油工艺参数。结果表明:复合酶配比为AS1398中性蛋白酶添加量为0.4%,α-淀粉酶添加量为0.5%,果胶酶添加量为0.5%,料液比为1∶10,酶解温度为50℃,酶解时间为6 h,苜蓿籽的出油率最高为11.23%。提出的籽油中含有亚油酸15.38%,油酸14.45%,亚麻酸11.20%,硬脂酸23.25%和棕榈酸10.24%。并对苜蓿籽油的理化性质进行了研究,结果表明,酶法提取紫花苜蓿籽油工艺可行,产品对人体具有较高的营养保健作用。
The enzymatic method was employed to extract oil from alfalfa seeds.The ratio of compound enzymes and the optimal technique parameters of the oil extraction were determined by orthogonal tests.Results： The compound enzymes are formulated as AS1398 neutral protease dosage 0.4%,α-amylase dosage 0.5% and pectinase dosage 0.5%,material water ratio is 1：10,enzymolysis temperature is 50 ℃,and enzymolysis time is 6 h.The extraction rate reaches 11.23%.The extracted oil contains many kinds of fatty acid,linoleic acid 15.38%,oleic acid 14.45%,linonenic acid 11.20%,stearic acid 23.25%,and palmitic acid 10.24%.The physical and chemical properties of the alfalfa seed oil were studied.It is indicated that enzymatic extraction of oil from alfalfa seeds is feasible.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第10期74-77,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省教育厅科学技术研究(11541403)
关键词
紫花苜蓿籽油
酶法
理化特性
alfalfa seed oil
enzymatic method
physical and chemical properties
