超声辅助酶解法提取亚麻籽油的工艺

Ultrasonic-Assisted Enzymatic Extraction of Flaxseed Oil

以亚麻籽为原料,采用响应面法对亚麻籽油的超声酶解提取工艺进行优化。亚麻籽经脱胶后,探究了料液比、加酶量、酶解pH、超声功率、超声时间、提取温度对亚麻籽油得率的影响,根据单因素实验设计五因素三水平响应面分析实验,确定响应面模型。根据模型回归分析得到超声酶解提取亚麻籽油的最优工艺条件为:料液比1∶10,加酶量0.10 g,酶解pH 10,超声时间40 min,提取温度50℃,在该条件下亚麻籽油实际得率达到(30.52±0.04)%。超声辅助酶法提取亚麻籽油的工艺条件简便、快速,得率高,可用于实际生产中。

The present paper optimized the ultrasonic-assisted enzymatic extraction technology of flaxseed oil by response surface methodology and investigated the effects of liquid-material ration,enzyme amount,enzymolysis pH,ultrasonic power,ultrasonic time and extraction temperature on the yield of flaxseed oil after flaxseed degumming.Based on the single factor experiment,the response surface analysis experiment of five factors and three levels was designed.According to the model regression analysis,the optimum conditions were as follows:material-liquid ration 1∶10,enzyme amount 0.10 g,enzymolysis pH 10,ultrasonic time 40 min and extraction temperature 50℃.Under these conditions,the yield of flaxseed oil reached(30.52±0.04)%.The ultrasonic-assisted enzymatic extraction of flaxseed oil was simple with short time and high yield,which could be used as industrial extraction.