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食品研究与开发:2020,41(12):135-139
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乙醇预处理水酶法提取牡丹籽油的工艺优化
(1.湖北工业大学土木建筑与环境学院,湖北武汉430068;2.湖北工业大学生物工程与食品学院,湖北武汉430068)
Optimization of Ethanol Pretreatment of Aqueous Enzymatic Extraction of Peony Seed Oil
(1.College of Civil Engineering and Environment,Hubei University of Technology,Wuhan 430068,Hubei,China;2.College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China)
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投稿时间:2019-07-27    
中文摘要: 以脱壳牡丹籽为原料,优化乙醇预处理水酶法提取牡丹籽油工艺,在前期试验确定的最佳碱提、酶解条件的基础上,对乙醇预处理阶段中的料液比、乙醇浓度、温度、反应时间进行以游离油提取率为指标的单因素及正交试验优化。结果表明,乙醇预处理的最佳工艺条件为:料液比为1∶8(g/mL)、乙醇浓度为80%、温度为35℃、反应时间7 h。在该工艺条件下,游离油提取率为90.31%。所制备的牡丹籽油色泽淡黄、溶剂残留符合牡丹籽油行业标准。
中文关键词: 牡丹籽油  乙醇  预处理  水酶法  正交试验
Abstract:Using the shelled peony seed as raw material,the process of ethanol pretreatment of aqueous enzymatic extraction of peony seed oil was optimized.Based on the optimal alkali extraction and enzymatic conditions determined in the previous experiment,the ratio of solid to ethanol,ethanol concentration,temperature and reaction time were optimized by single factor and orthogonal test with free oil extraction ratio as the index in the ethanol pretreatment stage.The optimal conditions of ethanol pretreatment were that material/liquid ratio 1∶8(g/mL),ethanol concentration 80%,temperature 35℃ and reaction time 7 h.Under such conditions,the free oil yield was 90.31%.The prepared peony seed oil has a light yellow color and the solvent residue in accordance with the peony seed oil industry standard.
文章编号:202012022     中图分类号:    文献标志码:
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