果胶酶酶法提取亚麻籽油工艺条件优化Optimization of process conditions of extracting flaxseed oil with pectinase

Abstract

为提高亚麻籽油提取率，以亚麻籽为原料，采用果胶酶酶法提取亚麻籽油。采用单因素实验探讨了料液比、酶解温度、酶解时间对亚麻籽油提取率的影响，在此基础上采用响应面法对果胶酶酶法提取亚麻籽油的工艺条件进行了优化。结果表明，果胶酶酶法提取亚麻籽油的最佳工艺条件为料液比1∶ 5、果胶酶添加量3%、酶解温度56 ℃、酶解时间6 h，在此条件下亚麻籽油提取率为85.64%。采用果胶酶可以有效提取亚麻籽油。 In order to improve the extraction rate of flaxseed oil, the oil was extracted from flaxseed by pectinase method. The effects of solid-liquid ratio, enzymatic hydrolysis temperature and enzymatic hydrolysis time on the extraction rate of flaxseed oil were investigated by single factor experiment, and on this basis, the process conditions of extracting flaxseed oil with pectinase were optimized by response surface methodology. The results showed that the optimal conditions for the extraction of flaxseed oil by pectinase method were obtained as follows: solid-liquid ratio 1∶ 5, dosage of pectinase 3%, enzymatic hydrolysis temperature 56 ℃, and enzymatic hydrolysis time 6 h. Under these conditions, the extraction rate of flaxseed oil was 85.64%. Therefore, pectinase can effectively extract flaxseed oil.

Keywords

• 亚麻籽油；酶法；果胶酶
• flaxseed oil; enzymatic method; pectinase