食品与发酵工业2011，Vol.37Issue(3)：197-201,5.
水酶法提取海滨锦葵籽仁油工艺条件优化
Optimization of Aqueous Enzymatic Extraction Technology of Oil from Kosteletzkya virginica Seeds
摘要
Abstract
Kosteletzkya virginica seeds were taken as raw materials and the aqueous enzymatic extraction technology was used to extract seed oil. The single factor experiment and the response surface methodology were adopted to study the effects of solid to water ratio, extraction temperature, the ratio of enzyme to seeds, extraction time and pH on oil extraction rate. The order of these factors in terms of the influence on the oil extraction rate within the experimental range was as follows: the ratio of enzyme to seeds ＞ extraction temperature ＞ the ratio of solid to water ＞ extraction time. The optimal technological parameters of oil extraction from Kosteletzkya virginica seeds should be as follows:the ratio of enzyme to seeds 0. 024 mL/g, extraction temperature 63℃, the ratio of solid to water 1/6 and extraction time 230 min. Under such conditions, total oil extraction rate is 24. 281％.关键词
海滨锦葵籽仁油/提取/水酶法/响应面分析Key words
Kosteletzkya virginica seeds oil/ extraction/ aqueous enzymatic extraction technology/ reponse surface methodology引用本文复制引用
杨庆利,秦松..水酶法提取海滨锦葵籽仁油工艺条件优化[J].食品与发酵工业,2011,37(3):197-201,5.基金项目
国家高技术研究发展计划项目(2007AA10Z189,2006AA10A114) （2007AA10Z189,2006AA10A114）
公益性行业农业科研专项经费(nyhyzx07-014) （nyhyzx07-014）
