摘要
研究水酶法提取杜仲籽油的酶解最佳条件,重点考察了加酶量、酶解温度、酶解pH值及酶解时间等对杜仲籽油得率及油品质的影响,通过单因素及正交试验优化出酶解的最佳条件为:料液比1:10、加酶量为1%、酶解温度为55℃、酶解pH值为8.5、酶解时间为3h。在此条件下,杜仲籽油的得率稳定在81.3%,油呈黄色,清澈透明,且油脂的过氧化值在2.90,酸价在0.60,均在国家强制规定的一级品范围内,但水分含量在0.16%,相对偏高,有待进一步的优化。
The enzyme was used to extract oil in eucommia, and then the amount of enzyme, the temperature, the pH and the time of enzymolysis were investigated. Through several groups of different experiments on the extraction process, the optimal parameters were obtained as follow： the ratio of solid to liquid was 1：10（g：L）, the amount of enzyme was 1%, pH was 8.5, zymolytic temperature was 55 ℃ and the time of enzymolysis was 3 hours. Based on the above conditions, the final yield of eucommia seed oil is 81.3%, and the oil is yellow, clear and transparent, and the peroxide value is about 2.90, the acid value is 0.6, which are under the first class index of the country. But the moisture content is about 0.16% which is higher than the index, so we need further experiment.
出处
《食品科技》
CAS
北大核心
2012年第6期205-208,共4页
Food Science and Technology
关键词
杜仲籽
水酶法
碱性蛋白酶
eucommia seed
aqueous enzymatic
alkaline protease
作者简介
谢鑫（1986-），男，湖北荆门人，硕士研究生，研究方向为轻工技术与工程。
通讯作者
