水酶法提取羊油的工艺优化及理化分析

Optimization of aqueous-enzymatic extraction process and physical and chemical analysis of sheep oil

【目的】提高羊油提取率,掌握水酶与干法提取脂肪酸组成差异。【方法】以羊板油为原料,通过中性蛋白酶水解,在单因素试验的基础上,以提取率为响应值,研究了酶添加量、酶解时间、料液比和温度对羊油提取率的影响,并对羊油进行了理化和脂肪酸分析。【结果】酶法提取羊油的最优条件为:酶添加量540 U/g、酶解时间2 h、料液比1∶1、温度56℃,在此条件下,羊油提取率为93.54%,显著高于传统干法(81.45%)。对羊油提取率影响的因素从大到小依次为酶添加量、酶解时间、料液比、温度。水酶法所得羊油酸值、皂化值和过氧化值显著低于传统干法(P<0.05),碘值显著高于传统干法所得羊油(P<0.05),脂肪酸组成与含量基本一致,主要为油酸、硬脂酸和棕榈酸等。【结论】研究结果为羊油提取和进一步利用提供了参考。

【Objective】In order to improve the extraction rate of sheep oil,the difference in composition of fatty acid extracted by aqueous-enzymatic and dry extraction methods was studied.【Method】With lamb caul fat employed as the raw materials,the effects of enzyme addition amount,hydrolysis time,solid-liquid ratio and temperature on the extraction rate of sheep oil were studied based on single factor experiment,followed by the physicochemical and fatty acid analysis.【Result】The optimal conditions for enzyme extraction of sheep oil were as follows:with enzyme dosage of 540 U/g and solid-liquid ratio of 1∶1,enzymatic hydrolysis for 2 h at 56℃.Under these conditions,the extraction rate of sheep oil was 93.54%,which was significantly higher than that of the traditional dry method(81.45%).The factors affecting the extraction rate of sheep oil were as following from high to low:enzyme amount,enzymatic hydrolysis time,solid-liquid ratio and temperature.The acid value,saponification value and peroxide value obtained by aqueous enzymatic method were significantly lower than those obtained by the traditional dry method(P<0.05),while the iodine value was significantly higher than the traditional dry method(P<0.05).The oils extracted by both methods were roughly the same in composition and content of fatty acids,which were mainly oleic acid,stearic acid and palmitic acid.【Conclusion】The results provided a reference for the extraction and further utilization of sheep oil.