冷冻微波解冻辅助水酶法提取芝麻油工艺优化

Optimizing techniques of sesame oil by aqueous enzymatic extraction assisted with frozen and microwave thawing

为了提高水酶法提取芝麻油提油率,采用冷冻-微波解冻预处理辅助提取,通过单因素实验和响应面设计,对预处理工艺进行优化。结果表明,加水量、冷冻时间、冷冻温度、微波解冻时间与提油率相关关系具有显著性(P<0.05),多元回归分析也表明回归模型极显著(P<0.001)。最佳预处理工艺条件:加水量48.00 m L,冷冻时间24.00 h,冷冻温度-9.00℃,解冻时间3.50 min,提油率为75.1339%。对预处理工艺进行优化可提高芝麻出油率,降低生产成本。

In order to improve the extraction rate of sesame oil by water enzymatic method, the way of freeze-thawing pretreatment was used, the pretreatment process was optimized by single factor experiment and response surface design. The results showed that the addition of water, freezing time, freezing temperature, microwave thawing time and oil extraction rate were significant （P〈0.05）. Multiple regression analysis showed that the regression model was extremely signJficant （P〈0.001）. The optimum pretreatment conditions were as follows： amount of water 48.00 mL, freezing time 24.00 h, freezing temperature -9.00℃, thawing time 3.48 min, oil extraction rate 75.1339%. The optimization of the pretreatment process could improve the sesame oil rate and reduce the production cost.