油茶籽油乳化条件的研究

Emulsification conditions of oil-camellia seed oil

在水酶法提取油茶籽油的过程中经常会出现油脂乳化的现象。乳化已成为限制该工艺在油茶籽油提取方面应用的一个瓶颈。以油茶籽油为原料,乳化液的体积作为考察指标,利用单因素试验分别考察了温度、搅拌速度、搅拌时间、水温以及掺水量在不同水平下对油茶籽油乳化的影响,并通过正交试验对乳化条件进行优化。结果表明当温度控制在75℃、掺水量为油体积的30%、搅拌速度为180 r/min、搅拌时间为25 min时,油水发生乳化的现象最为严重。该试验可以为水酶法提取油茶籽油提供参考。

Emulsifi cation is often caused in extracting oil from oil-tea camellia seed by aqueous enzymatic method. It has become a bottleneck restricting the application of aqueous enzymatic method in the field of oil-tea camellia oil extraction. In the article, oil-tea camellia oil was used as the raw material, the emulsification rate was regard as the observing index. Single factor analysis of five factors such as temperature, stirring speed, stirring time, water temperature and solid-liquid ratio in several levels was conducted to investigate their infl uence on the emulsifi cation rate. Then, the infl uencing factors of emulsification rate were optimized by orthogonal test. The optimal parameters of the process were as follows temperature（75 ℃）, stirring speed（180 r/min）, stirring time（25 min） and solid-liquid ratio（30%）. Under this condition the emulsifi cation rate reached the biggest. The result can provide reference process conditions for avoiding the emulsifi cation phenomena on the aqueous enzymatic extraction.