杏仁油酶法提取工艺的研究
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摘要
酶法提取植物油脂是一种新型的油脂加工方法，它既可提高油脂的提取效率，又可获得品质较优的植物油脂。因此，为拓展酶法提取植物油脂的应用范围，本文对杏仁油的酶法提取工艺进行了初步研究。
在杏仁油的酶法提取工艺中，采用水浸提对杏仁进行预处理。经试验得出，在试验范围内，浸提温度对水浸提效果的影响呈显著性(P＜0.05)；水浸提工艺参数为：浸提温度50℃，浸提pH值8.5，固液比1:3，浸提时间1.0h，水磨过滤目数为100目，水磨时间1.5min。以上述条件进行水浸提，可使96％以上杏仁油脂进入水提杏仁乳液中。
经试验，在水浸提杏仁乳液中加入“1398”中性蛋白酶进行酶解时，酶解温度在45℃～60℃，酶解pH值在7.0～7.5，酶解时间在1.0h以上，有利于酶解反应的进行。
本试验采用两种酶解萃取提油工艺，即杏仁乳液直接酶解萃取提油工艺和杏仁乳液分离蛋白酶解萃取提油工艺来提取杏仁油。
由杏仁乳液直接酶解萃取提油工艺的试验可得出，酶解时的酶解温度和酶用量对油脂提取率的影响呈显著性(P＜0.05)；有机溶剂萃取工艺时的介质pH值对油脂提取率的影响呈显著性(P＜0.05)。将杏仁乳液pH值调至7.5，加浓度为2000IU／g杏仁的蛋白酶，60℃酶解1.0h，酶解后，调pH值至4.5，加用量比为1:3的石油醚，35℃萃取15min，得到杏仁油。杏仁油脂总提取率达84.23％。
由杏仁乳液分离蛋白酶解萃取提油工艺的试验可得出，酶用量对油脂提取率的影响呈显著性(P＜0.05)。将杏仁乳液的pH值调至5.0，3000rpm离心分离得含油蛋白(占总油85.16％)，加4倍含油蛋白重的水，调pH值至7.0，加浓度为1500IU／g杏仁的蛋白酶，50℃酶解1.5h，酶解后，调pH值至
4.5，加用量比1:3的石油醚，35℃萃取巧min，萃取后离心分离得杏仁油。
杏仁油脂总提取率达81 .38%。
由两种酶解方法的比较结果可知，直接酶解提油工艺的油脂提取率较高，
工艺操作简单，所需能耗也较低，适合于杏仁油的提取。
Enzyme extraction of plant oil was a new oil processing method. In the case of oil extraction process, two advantages were offered by this treatment: higher yields of oil and higher quality of the oil. In order to extend the scope of applying of this method, the technology of enzymatic extraction for Almond oil was studied in this thesis.
The effects of each variable affecting the technology of aqueous extraction oil that was pretreatment before enzymatic hydrolysis, were studied by condition test and orthogonal test. Analysis of variance (ANOVA) results indicated that the only factor, which significantly contributed to the oil-extracting rate, was temperature (P<0.05). The order of effect of each factor on aqueous extraction: temperature>pH value>the rate of solid to liquid>time of aqueous extraction. The optimum conditions of extraction oil by water was crushing the material, the ratio of solid to liquid 1:3, soaking in water of pH8.5 and 50℃ for 1.0h, grinding with water to 100 mesh of particle size, filtering and washing, the more than 96% of total oil could be extracted into almond milk.
The almond milk was hydrolyzed by "1398" neutral protease. The results of condition test showed that temperature 45℃-60℃, pH7.0-7.5, time of more than l.0h favored the efficiency of the enzymatic treatment.
In this thesis, two methods of aqueous enzymatic hydrolysis were used to extract for almond oil, enzymatic hydrolysis in almond milk and enzymatic hydrolysis in protein milk isolated from almond milk.
The technology of directly enzymatic hydrolysis in almond milk and extracting was studied by condition test and orthogonal test. Analysis of variance results indicated that during enzymatic hydrolysis the factors, which significantly contributed to the oil-extracting rate, were temperature of enzymatic hydrolysis and enzyme concentration (P<0.05); the order of each factor: temperature>enzyme concentration>pH value>time of hydrolysis, and during organic solvent extracting the only factor, which significantly contributed to the oil-extracting rate, was pH of milk (P<0.05); the order of each factor: pH of milk> temperature>time>amount of solvent. The optimum conditions were adding enzyme concentration 2000IU per gram almond, hydrolyzing in almond milk of pH7.5 and 60℃ for l.0h, stopping enzyme hydrolysis in pH4.5, adding petroleum ether concentration 1:3, extracting at milk of 35℃ for 15 minutes. The extracting oil yield was 84.23%.
The technology of enzymatic hydrolysis in protein milk isolated from almond milk and extracting was studied by condition test and orthogonal test. Analysis of variance results indicated that the only factor, which significantly contributed to the oil-extracting rate, was
enzyme concentration (P<0.05). The optimum conditions were centrifuging in milk of pH5.0 for separating protein with 85.16% oil, adding water that was as four times as separated protein, and blending for protein milk, adding enzyme concentration 1500IU per gram almond, hydrolyzing in milk of 50* and pH7.0 for 1.5h, stopping hydrolysis with pH4.5, adding petroleum ether concentration 1:3, extracting at milk of 35* for 15 minutes. The extracting oil yield is 81.38%.
The technology of almond milk directly hydrolyzed by enzyme in which the oil-extracting rate was higher, operation was simpler and energy requirements was lower than enzymatic hydrolysis in protein milk isolated from almond milk, was suitably used to extract oil for almond.
在杏仁油的酶法提取工艺中，采用水浸提对杏仁进行预处理。经试验得出，在试验范围内，浸提温度对水浸提效果的影响呈显著性(P＜0.05)；水浸提工艺参数为：浸提温度50℃，浸提pH值8.5，固液比1:3，浸提时间1.0h，水磨过滤目数为100目，水磨时间1.5min。以上述条件进行水浸提，可使96％以上杏仁油脂进入水提杏仁乳液中。
经试验，在水浸提杏仁乳液中加入“1398”中性蛋白酶进行酶解时，酶解温度在45℃～60℃，酶解pH值在7.0～7.5，酶解时间在1.0h以上，有利于酶解反应的进行。
本试验采用两种酶解萃取提油工艺，即杏仁乳液直接酶解萃取提油工艺和杏仁乳液分离蛋白酶解萃取提油工艺来提取杏仁油。
由杏仁乳液直接酶解萃取提油工艺的试验可得出，酶解时的酶解温度和酶用量对油脂提取率的影响呈显著性(P＜0.05)；有机溶剂萃取工艺时的介质pH值对油脂提取率的影响呈显著性(P＜0.05)。将杏仁乳液pH值调至7.5，加浓度为2000IU／g杏仁的蛋白酶，60℃酶解1.0h，酶解后，调pH值至4.5，加用量比为1:3的石油醚，35℃萃取15min，得到杏仁油。杏仁油脂总提取率达84.23％。
由杏仁乳液分离蛋白酶解萃取提油工艺的试验可得出，酶用量对油脂提取率的影响呈显著性(P＜0.05)。将杏仁乳液的pH值调至5.0，3000rpm离心分离得含油蛋白(占总油85.16％)，加4倍含油蛋白重的水，调pH值至7.0，加浓度为1500IU／g杏仁的蛋白酶，50℃酶解1.5h，酶解后，调pH值至
4.5，加用量比1:3的石油醚，35℃萃取巧min，萃取后离心分离得杏仁油。
杏仁油脂总提取率达81 .38%。
由两种酶解方法的比较结果可知，直接酶解提油工艺的油脂提取率较高，
工艺操作简单，所需能耗也较低，适合于杏仁油的提取。
Enzyme extraction of plant oil was a new oil processing method. In the case of oil extraction process, two advantages were offered by this treatment: higher yields of oil and higher quality of the oil. In order to extend the scope of applying of this method, the technology of enzymatic extraction for Almond oil was studied in this thesis.
The effects of each variable affecting the technology of aqueous extraction oil that was pretreatment before enzymatic hydrolysis, were studied by condition test and orthogonal test. Analysis of variance (ANOVA) results indicated that the only factor, which significantly contributed to the oil-extracting rate, was temperature (P<0.05). The order of effect of each factor on aqueous extraction: temperature>pH value>the rate of solid to liquid>time of aqueous extraction. The optimum conditions of extraction oil by water was crushing the material, the ratio of solid to liquid 1:3, soaking in water of pH8.5 and 50℃ for 1.0h, grinding with water to 100 mesh of particle size, filtering and washing, the more than 96% of total oil could be extracted into almond milk.
The almond milk was hydrolyzed by "1398" neutral protease. The results of condition test showed that temperature 45℃-60℃, pH7.0-7.5, time of more than l.0h favored the efficiency of the enzymatic treatment.
In this thesis, two methods of aqueous enzymatic hydrolysis were used to extract for almond oil, enzymatic hydrolysis in almond milk and enzymatic hydrolysis in protein milk isolated from almond milk.
The technology of directly enzymatic hydrolysis in almond milk and extracting was studied by condition test and orthogonal test. Analysis of variance results indicated that during enzymatic hydrolysis the factors, which significantly contributed to the oil-extracting rate, were temperature of enzymatic hydrolysis and enzyme concentration (P<0.05); the order of each factor: temperature>enzyme concentration>pH value>time of hydrolysis, and during organic solvent extracting the only factor, which significantly contributed to the oil-extracting rate, was pH of milk (P<0.05); the order of each factor: pH of milk> temperature>time>amount of solvent. The optimum conditions were adding enzyme concentration 2000IU per gram almond, hydrolyzing in almond milk of pH7.5 and 60℃ for l.0h, stopping enzyme hydrolysis in pH4.5, adding petroleum ether concentration 1:3, extracting at milk of 35℃ for 15 minutes. The extracting oil yield was 84.23%.
The technology of enzymatic hydrolysis in protein milk isolated from almond milk and extracting was studied by condition test and orthogonal test. Analysis of variance results indicated that the only factor, which significantly contributed to the oil-extracting rate, was
enzyme concentration (P<0.05). The optimum conditions were centrifuging in milk of pH5.0 for separating protein with 85.16% oil, adding water that was as four times as separated protein, and blending for protein milk, adding enzyme concentration 1500IU per gram almond, hydrolyzing in milk of 50* and pH7.0 for 1.5h, stopping hydrolysis with pH4.5, adding petroleum ether concentration 1:3, extracting at milk of 35* for 15 minutes. The extracting oil yield is 81.38%.
The technology of almond milk directly hydrolyzed by enzyme in which the oil-extracting rate was higher, operation was simpler and energy requirements was lower than enzymatic hydrolysis in protein milk isolated from almond milk, was suitably used to extract oil for almond.
引文
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