菜籽粕综合提取工艺研究

Compositive extraction of rapeseed cake

以筛选的提取液依次提取华杂4号油菜籽冷榨粕的多酚及植酸,能实现多酚、植酸与蛋白质的综合利用。通过部分因素实验、中心组合实验及响应面分析,优化出多酚提取工艺并建立了预测多酚与植酸提取率的数学模型。优化的多酚提取工艺为:多酚提取液体积分数64.63%,提取助剂浓度1.249×10-2g/mL,温度50.77℃。按此条件,多酚与植酸的提取率为2.82%与2.34%,剩下粕的蛋白质达70.23%,而有害物硫代葡萄糖苷及抗营养物质多酚与植酸分别为0.76μmol/g、1.33mg/g、3.01%,各自下降了96.55%、95.88%、38.45%。

The way of comprehensive utilization of polyphenol, phytic acid and protein in the cold squeezed rapeseed cake by extracting polyphenol and phytic acid with selected solvent was studied; the extraction technology was optimized by fractional factorial design, central composite design and response surface analysis; mathematical models for predicting the extraction ratio of polyphenol and phytic acid were set up. The results showed that 65% solvent A, 1.295 g/100 mL assistant substance and 50.77℃ were the optimized conditions for obtaining polyphenol with the extraction ratio of polyphenol about 2.82%, phytic acid 2.34% and protein content of resulting cake 70.23% respectively. The poisonous glucosinolate and anti-nutritious polyphenol and phytic acid in the protein got ten were 0.76 μmol/g, 1.33 mg/g, 3.01% respectively, which declined 96.55%, 95.88%, 38.45% accordingly.