超声波辅助水酶法提取巴塘核桃油工艺优化及其氧化稳定性

Ultrasonic Assisted Aqueous Enzymatic Extraction of Batang Walnut Oil and Its Oxidation Stability

为确定超声波辅助水酶法(果胶酶、纤维素酶、中性蛋白酶)提取巴塘核桃油的最佳工艺及不同储藏条件对核桃油氧化稳定性的影响。通过单因素实验以及L_9(3~4)正交试验研究pH、酶解温度、酶解时间和加酶量对油脂提取率的影响,得到最佳提取工艺,并以过氧化值和酸价为指标研究该核桃油在不同温度、光照、容器材料以及抗氧化剂下的稳定性。结果表明:巴塘核桃油提取的最佳工艺为pH7、酶解温度45℃、酶解时间3.5 h、加酶量1.4%,在此条件下巴塘核桃油提取率为78.91%±0.03%;将此条件下提取的核桃油用铁罐灌装,置于冷藏、避光的条件下,并添加0.02%BHT+V_C(质量比1∶1)作为抗氧化剂,其表现出的氧化稳定性较佳,具有较长的保质期。

To determine the optimal process for extraction of Batang walnut oil by ultrasonic-assisted aqueous enzymatic methods(pectinase,cellulase,and neutral protease)and the effect of different storage conditions on the oxidation stability of walnut oil,The optimum extraction conditions were obtained by single factor and L9(34)orthogonal experiment to study the effects of pH value,enzymolysis temperature,enzymolysis time and enzyme dosage on the extraction rate of oil.Using peroxide value and acid value as indicators,the stability of walnut oil under different storage conditions of temperature,light,container materials and antioxidants were studied.The results showed that the optimum extraction process of Batang walnut oil was pH7,the temperature of enzymolysis was 45℃,the enzymolysis time was 3.5 h,and the amount of enzyme added was 1.4%.Under these condition,the extraction rate of Batang walnut oil was 78.91%±0.03%.The walnut oil extracted under this condition was filled with iron cans,placed under refrigeration and protected from light,and 0.02%BHT+VC(mass ratio 1∶1)was added as an antioxidant antioxidant,which exhibited better oxidation stability and longer shelf life.