摘要
为高效提取火麻籽油,在探索火麻籽预处理条件的基础上,探究了预处理辅助水代法提取火麻籽油的工艺技术。结果表明,火麻籽经过酸浸超声波协同预处理后,在经过3次剪切粉碎和7次精细粉碎后粒径可减小至12.13μm左右,显著提高了水代法提取火麻籽油的提油率,清油得率从预处理前的47.41%提高到82.23%,乳状液和渣相中油脂含量分别降至12.30%和2.14%。进一步优化水代法的工艺条件后,在料液比1∶3(g∶mL),pH 10.0,提取温度60℃,提取时间1.5 h条件下,乳状液经枯草杆菌蛋白酶破乳后,总油得率达到95.36%。后续实验表明,酸浸超声辅助水代法得到的火麻籽油各项理化品质良好,符合国家标准;脂肪酸组成与对照组无显著性差异。该研究为高效提取火麻籽油和利用火麻资源提供了一种新思路,具有广阔的应用前景。
To efficiently extract hempseed oil,this study explored the pretreatment conditions of hempseed and explored the technology of extracting hemp seed oil by pretreatment-assisted aqueous extraction processing.Aqueous extraction processing(AEP)is an environmentally friendly method to extract oil from various plants at a moderate temperature.The results showed that the particle size of hempseed was reduced to 12.13μm after three times of shearing and 7 times of fine grinding after ultrasonic-assisted acid immersion,which significantly improved the extraction of hempseed oil by AEP.Free oil yield increased from 47.41%to 82.23%after pretreatment,and the oil in emulsion and sediment phase decreased by 12.30%and 2.14%respectively.The process optimization results of AEP were as follows:solid-to-liquid ratio of 1∶3(g∶mL),pH 10.0,extraction temperature at 60℃and extraction for 1.5 h,the total oil yield reached 95.36%after the emulsion was demulsified by subtilisin.Experiments showed that the physicochemical quality of hempseed oil obtained by AEP with ultrasonic-assisted acid immersion was good and in line with national standards.There was no significant difference in fatty acid composition between the pretreatment and the control group.This research provides a new idea for the efficient extraction of hempseed oil and utilization of hemp resources,which has broad application prospects.
作者
王宇凡
张文斌
徐琳娜
WANG Yufan;ZHANG Wenbin;XU Linna(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Grain and Oil Quality Monitoring Institute in Suzhou Province,Suzhou 215007,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第23期169-175,共7页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180202)
油脂与蛋白高功能性增值产品绿色制造研发与示范项目(2016YFD0401404)。
关键词
火麻籽油
预处理
酸浸
超声波
水代法
hempseed oil
pretreatment
acidic moisture-conditioning
ultrasound
aqueous extraction processing