食品工业科技Issue(12)：280-283,4.
水酶法提沙棘果油破乳方法的研究
Research of the demulsification method of the emulsion formed in aqueous enzymatic extraction of oil from seabuckthorn
摘要
Abstract
Emulsion formed in the aqueous-enzymatic extraction of seabuckthorn fruit oil was taken as study object,and the combination of pH adjustment and heat treatment was adopted to demulsify the emulsion. Response surface methodology（RSM）was applied to optimize the demulsification technology. The optimized condition was pH was 4. 97,the ratio of solid to liquid was 1∶ 1. 8,and 4. 4h incubation with constant shaking at 54. 2℃. Centrifuging at 3500r/min for 15min to separate the oil. The emulsion oil recovery yield was up to 65. 52%.关键词
水酶法/沙棘果油/乳状液/破乳Key words
aqueous enzymatic method/seabuckthorn fruit oil/emulsion/demulsification分类
轻工纺织引用本文复制引用
吴桐,康健,张丽霞,姜培,马芳芳,谢翠品,刘璐萍..水酶法提沙棘果油破乳方法的研究[J].食品工业科技,2011,(12):280-283,4.基金项目
新疆大学创新科研基金 （）
