食品与发酵工业2012，Vol.38Issue(10)：182-188,7.
水酶法-冻融耦合技术提取油莎豆油工艺优化
Optimization of Extraction Process of Aqueous-Enzyme and Freeze-Thaw Coupling Technique for Cyperus esculentus Oil
摘要
Abstract
In order to improve the extraction efficiency and quality of Cyperus esculentus oil , three kind of oil ex- traction techniques such as solvent method, aqueous-enzyme method and aqueous-enzyme and freeze-thaw coupling technique were compared using gas chromatography/mass spectrometry (GC-MS) with oil-extraction rate and physical- chemical properties as index. A new preparation technology of Cyperus esculentus oil was developed using aqueous-en- zyme and freeze-thaw coupling technique. The technological parameters of aqueous-enzyme and freeze-thaw coupling technique were optimized through single factor experiment and orthogonal test. The results showed that the most appro- priate conditions in the process of enzymolysis were as follows: alkali protease and cellulose enzyme composite enzyme were adopted, ratio of material to solvent was 1: 7, enzyme amount was 2.5% of dried Cyperus esculentus powder weight, temperature was 70℃ and enzymolysis time was 4h, then it was frozen at -30℃, molten at room temperature, centrifu- galized at 4 000r/min for 20min. Under these conditions, the oil extraction rate was up to 74.92% , which was higher than aqueous-enzyme method. The quality of oil obtained by aqueous-enzyme and freeze-thaw coupling technique was the best. The aqueous-enzyme and freeze-thaw coupling technique was regarded as the ideal extraction process of Cype- rus esculentus oil. This paper can offer some reference for industrial production of Cyperus esculentus oil.关键词
优化/提取/油莎豆油/水酶法-冻融耦合技术Key words
optimization/extraction/processing/Cyperus esculentus oil/aqueous-enzyme and freeze-thaw coupling technique分类
轻工纺织引用本文复制引用
敬思群,艾百拉·热合曼,张艳宜..水酶法-冻融耦合技术提取油莎豆油工艺优化[J].食品与发酵工业,2012,38(10):182-188,7.基金项目
新疆生物资源基因工程重点试验室资助 （）
