黏质物脱除工艺优化及其提高亚麻籽提油率的效果

为了提高水酶法提取亚麻籽油的提油率,该文探究了亚麻籽表面黏质物的存在对水酶法提取亚麻籽油提油率的影响,并对热水浸提法脱除亚麻籽黏质物的工艺进行优化。结果表明,水酶法提取亚麻籽油的提油率随亚麻籽表面黏质物的减少而升高,未脱黏亚麻籽的提油率为69.20%±1.51%,渣相含油量为26.00%±1.24%。经100℃浸提脱黏后,黏质物的脱除率为94.69%±1.94%,此时亚麻籽的提油率可达84.26%±0.63%,渣相含油量降低至10.45%±0.89%。对热水浸提脱除黏质物的工艺（浸提温度、浸提时间、体系p H值、料水比以及浸提次数）进行了单因素优化,发现在浸提温度85℃、p H值3、料水比1：...

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Bibliographic Details
Published in农业工程学报 Vol. 34; no. 3; pp. 309 - 314
Main Author 孙红;张文斌;杨瑞金;华霄;赵伟
Format Journal Article
LanguageChinese
Published 江南大学食品学院,无锡 214122 2018
江南大学食品科学与技术国家重点实验室,无锡,214122%江南大学食品科学与技术国家重点实验室,无锡 214122
Subjects
亚麻籽
亚麻籽油
优化
工艺
浸出法
生氰糖苷
黏质物
flaxseed
process
mucilage
亚麻籽油
亚麻籽
cyanogenic glycosides
生氰糖苷
pressing
flaxseed oil
黏质物
optimization
浸出法
优化
工艺
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2018.03.041

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Summary:为了提高水酶法提取亚麻籽油的提油率,该文探究了亚麻籽表面黏质物的存在对水酶法提取亚麻籽油提油率的影响,并对热水浸提法脱除亚麻籽黏质物的工艺进行优化。结果表明,水酶法提取亚麻籽油的提油率随亚麻籽表面黏质物的减少而升高,未脱黏亚麻籽的提油率为69.20%±1.51%,渣相含油量为26.00%±1.24%。经100℃浸提脱黏后,黏质物的脱除率为94.69%±1.94%,此时亚麻籽的提油率可达84.26%±0.63%,渣相含油量降低至10.45%±0.89%。对热水浸提脱除黏质物的工艺（浸提温度、浸提时间、体系p H值、料水比以及浸提次数）进行了单因素优化,发现在浸提温度85℃、p H值3、料水比1：7 g/m L、浸提2次,每次浸提60 min的条件下,黏质物的脱除效果最好,脱除率为97.88%±0.69%,脱黏后亚麻籽的提油率可达84.47%±0.53%,亚麻籽油和蛋白质的损失率分别为0.70%±0.16%和10.78%±0.41%,且浸提脱黏过程对水酶法提取亚麻籽油的品质（酸值和过氧化值）无显著影响。此外,浸提脱黏过程还可有效去除亚麻籽中的抗营养因子生氰糖苷,使生氰糖苷的含量由浸提前的（242.6±0.8）mg/kg显著降低到浸提后的（7.1±0.6）mg/kg。该研究提供了一种简单高效的热水浸提脱黏工艺,显著提高了后续水酶法提取亚麻籽油的提油率,同时也有利于亚麻籽多糖的回收和亚麻籽粕的进一步利用,为亚麻籽资源的综合利用提供有益参考。
Bibliography:pressing; process; optimization; flaxseed; flaxseed oil; mucilage; cyanogenic glycosides
11-2047/S
Sun Hong1, Zhang Wenbin1,2, Yang Ruijin1,2, Hua Xiao1,2, Zhao Wei1,2 （1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China）
Flaxseed, which is also called linseed, is an kind of important oilseed in the world. The nutritional components of flaxseed are oil, protein, lignans, soluble fiber, minerals, and vitamin, and so onetc. It is known as the richest source of the n-3 fatty acid, alpha linolenic acid（n-3 fatty acid）, which comprises approximately 55% of the total fatty acids, and this percentage is 5.5 times higher than that in the second next-highest sources. Flaxseed plays an important role in functional foods for its nutritional and pharmaceutical values. In recent years, aqueous enzymatic extraction, an emerging alternative to hexane-based oilseed extraction regarding product safety an
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2018.03.041