超声波辅助水酶法提取芝麻油的工艺优化研究
Process optimization of ultrasonic-assisted aqueous enzymatic extraction of sesame oil
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摘要: 以芝麻为原料，采用超声波辅助水酶法提取芝麻油，研究了超声处理条件（处理时间和处理温度）和酶解条件（料液比、酸性蛋白酶质量分数、酶解pH值、酶解温度和酶解时间）对芝麻油得率的影响.结果表明，提取芝麻油的最优工艺条件为：超声处理时间为15 min，超声处理温度为50℃；料液比为1：10，酸性蛋白酶质量分数为0.16%，酶解pH值为3.0，酶解温度为45℃，酶解时间为5 h.在此条件下进行芝麻油提取验证试验，芝麻油得率可达43.28%，所得芝麻油的油质好且污染少.这表明用超声波辅助水酶法工艺提取芝麻油具有可行性，且优于许多传统方法.Abstract: The sesame was used as raw material to extract sesame oil by ultrasonic-assisted aqueous enzymatic method. The effects of ultrasonic treatment conditions (treatment time and treatment temperature) and enzymatic hydrolysis conditions (material-to-liquid ratio, acid protease mass fraction, enzymatic hydrolysis pH, temperature and time) on sesame oil yield were discussed. The results showed that the optimal extraction conditions for sesame oil were as follows:ultrasonic treatment time was 15 min, ultrasonic treatment temperature was 50℃; material-to-liquid ratio was 1:10, acid protease mass fraction was 0.16%, enzymatic hydrolysis pH was 3.0, hydrolysis temperature was 45℃, hydrolysis time was 5 h. The seasame oil extraction verification test was carried out under these conditions, the yield of sesame oil could reach 43.28%, and the obtained seasame oil had good oil quality and less pollution, which indicated that it was feasible to extract sesame oil by ultrasonic-assisted aqueous enzymatic extraction and superior to many conventional methods.
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Key words:
- sesame oil /
- aqueous enzymatic extraction /
- ultrasonic extraction /
- process optimization
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