水酶法提取山核桃油工艺及其对油脂品质影响

Extracting Carya cathayensis Sarg. Oil by Aqueous Enzymatic Method and Its Effect on Oil Quality

为研究水酶法提取山核桃油工艺条件、比较水酶法与索氏抽提法两种制油方式对油脂品质的影响,开展不同种类的酶对清油提取率的影响研究,并结合单因素试验优化提取工艺路线,研究水酶法与索氏抽提对提取的山核桃油品质影响。结果表明:淀粉酶的提取效果最好,以酶用量、酶解pH、酶解时间、酶解温度这4个因素进行单因素试验,得出的工艺参数为pH 6.4,酶用量1%(mL/g),反应时间25 h,反应温度20℃。比较水酶法和索氏提取工艺对山核桃油理化性质影响发现,水酶法提取油脂酸价较低,过氧化值较高;两种工艺提取的山核桃油脂肪酸组成和含量、谷甾醇含量无差异,而水酶法制油中维生素E含量较高,索氏抽提法制油中角鲨烯含量、谷甾醇含量较高。

Enzymatic parameters of aqueous enzymatic extraction of Carya cathayensis Sarg. oil were explored, and two process methods(aqueous enzymatic method and solvent extraction) were applied to research the effects of quality of oil. The optimum enzyme was chosen, and single factor was used to explore the most optimal technical conditions of aqueous enzymatic extraction of Carya cathayensis Sarg. oil. Amylase was the optimum enzyme, and the optimum conditions by single factor method were found as follows: enzyme 1%(mL/g), pH 6.4, reaction time 25 h, and hydrolysis temperature 20 ℃. Compared to oil extraction by solvent extraction, the oil extracted by aqueous enzymatic methods had lower acidity and higher peroxide value, Vitamin E content. Two extracting methods had no significant influence on the composition and content of fatty acid, content of sitosterol. The oil extracted by solvent extraction had higher sitosterol and squalene content.