超声辅助酶法提取橄榄油的研究

Ultrasound-assisted enzymatic extraction of olive oil

为提高油橄榄果的提油率,采用超声辅助酶法提取橄榄油。首先利用单因素试验和响应面试验对酶法提取橄榄油的工艺进行优化,在此基础上再采用单因素试验对超声辅助工艺进行研究。结果表明:最佳的超声辅助酶法提取工艺条件为酸性纤维素酶加酶量12 U/mg、酶解时间3.8 h、酶解pH 5.0、酶解温度54℃、液料比5∶1、超声时间30 min、超声功率70 W,在此条件下,油橄榄果提油率可由单独酶法提取的84.31%提高至89.78%。

In order to improve the extraction rate of olive oil, ultrasound - assisted enzymatic extraction of olive oil was studied. The enzymatic extraction of olive oil was optimized by single factor experiment and response surface methodology, then the ultrasound -assisted process was studied by single factor experi- ment. The results showed that the optimal ultrasound - assisted enzymatic extraction conditions were ob- tained as follows：dosage of acidic cellulase 12 U/mg,enzymolysis time 3.8 h,enzymolysis pH 5.0 ,enzy- molysis temperature 54 ~C, ratio of liquid to solid 5 ： 1, ultrasonic power 70 W, ultrasonic time 30 min. Under these conditions, the extraction rate of olive oil increased from 84.31% of single enzymatic extraction to 89.78%.