水酶法提取小麦胚芽油工艺中破乳方法的研究

Demulsification methods of aqueous enzymatic extraction of wheat germ oil

为提高乳状液的破乳率,以得到更高产量的小麦胚芽油,从5种破乳方法——冷冻解冻破乳、高速离心破乳、加热破乳、电解质破乳和高速剪切破乳中选出更适合于通过水酶法获得的乳状液的破乳方法。以乳状液的破乳率为指标筛选出最有效的破乳方法,然后通过二因素三水平的实验设计,再通过响应面分析法优化得到最优的工艺参数。结果表明:在5种破乳方法中高速剪切破乳效果最好,破乳率最高,因此选择高速剪切破乳方法;优化得到的工艺参数为剪切速率22 000 r/min、剪切时间90 s;在优化条件下乳状液的破乳率可达到90.35%。

In order to improve demulsification rate of emulsion and get a higher yield of wheat germ oil,a demulsification method which was more suitable for the emulsion obtained by aqueous enzymatic extraction was selected from five demulsification methods,including freezing and thawing demulsification,high speed centrifugation demulsification,heating demulsification,electrolyte demulsification and high- speed shear demulsification. The most effective demulsification method was screened out with demulsification rate of emulsion as index,then the process parameters were optimized by two- factor and three- level experimental design and response surface methodology. The results indicated that the demulsification effect of high- speed shear demulsification was the best with the highest demulsification rate among the five demulsification methods,so it was chosen as the demulsification method. And the optimal demulsification parameters were obtained as follows： shear rate 22 000 r / min,shear time 90 s. Under the optimal conditions,the demulsification rate of emulsion could reach 90. 35%.