超声波辅助水酶法提取花生油工艺

Extraction of peanut oil with ultrasonic-assisted aqueous enzymatic method

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3.8 h,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)%。

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）%.