摘要
试验以番茄籽油脱臭馏出物为原料,以脂肪酶为催化剂,通过酶法甲酯化,再将甲酯化产物结晶,分离甾醇后用正己烷提取维生素E的相关工艺及参数进了行研究。试验确定脂肪酶最佳反应体系为水相体系,结合响应面优化试验,确定最佳反应条件:料液比1︰5(mg/m L)、酶用量500 U/g、反应温度40℃、反应时间16 h和水分含量为26%时,番茄籽油脱臭馏出物中维生素E总提取率可以达到42.78%,与模型理论预测值43.45%接近。
In this paper, the tomato seed oil deodorizer distillate was used as the raw materials and the extraction of vitamin E was determined by using n-hexane after methyl esterification product of crystallization and separation of sterols. The results showed that the optimum lipase reaction system was water phase system, and the extraction rate of vitamin was 42.78% with the ratio of liquor to material 1 ： 5 （mg/mL）, dosage of enzyme 500 U/g, temperature 40℃, time 16 h and the water content 26%, which was in substantial agreement with the predicted value （43.45%）.
出处
《食品工业》
CAS
北大核心
2016年第6期27-31,共5页
The Food Industry
基金
新疆生产建设兵团第二师工业科技项目(2014)
关键词
番茄籽油
脱臭馏出物
脂肪酶
甲酯化
生育酚
tomato seed oil
deodorization distillate
lipase
enzymatic methyl ester
tocopherol
