超声辅助水酶法提取米糠油的研究

Ultrasound-assisted aqueous enzymatic extraction of rice bran oil

研究了超声辅助水酶法对米糠油提取的影响,并利用响应面法对米糠油提取工艺进行了优化。结果表明,复合酶(纤维素酶、中性蛋白酶和淀粉酶质量比1∶1∶1)和超声辅助处理有利于米糠油的提取。提取米糠油的最佳条件为:复合酶添加量1.5%(占米糠质量),料液比1∶6,酶解时间3 h,酶解温度39.5℃,pH 5.4,超声功率198 W,超声时间15 min。在最佳条件下,米糠油提取率可达88.3%,所得米糠油中谷维素含量为2.2%。

The effect of ultrasound - assisted aqueous enzymatic method on the extraction of rice bran oil was investigated, and the process conditions were optimized by response surface methodology. The results showed that the compound enzyme （ mass ratio of cellulase to neutral protease to amylase 1 ： 1 ： 1 ） and ultrasound treatment could improve the extraction of rice bran oil. The optimal extraction conditions were obtained as follows ： compound enzyme dosage 1.5 % （ on the basis of rice bran mass）, ratio of material to liquid 1 ： 6, enzymolysis time 3 h, enzymolysis temperature 39.5 ℃, pH 5.4, ultrasonic power 198 W, ultrasonic time 15 min. Under the optimal conditions, the yield of rice bran oil reached 88.3%, and the content of oryzanol in rice bran oil was 2.2%.