文献类型：期刊文献

中文题名：超声辅助酶法提取橄榄油的研究

英文题名：Ultrasound-assisted enzymatic extraction of olive oil

作者：原姣姣[1] 王成章[1,2] 张红玉[1] 叶建中[1] 刘玉红[3]

第一作者：原姣姣

机构：[1]中国林业科学研究院林产化学工业研究所,生物质化学利用国家工程实验室,国家林业局林产化学工程重点开放性实验室,江苏省生物质能源与材料重点实验室,南京210042;[2]中国林业科学研究院林业新技术研究所,北京100091;[3]陇南市祥宇油橄榄开发有限责任公司,甘肃陇南746000

年份：2016

卷号：41

期号：7

起止页码：10-14

中文期刊名：中国油脂

外文期刊名：China Oils and Fats

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：甘肃省科技重大专项(143NKDK025)

语种：中文

中文关键词：橄榄油;超声;酶法;提取

外文关键词：olive oil; ultrasound; enzymatic method ; extraction

分类号：TS224;TQ644

摘要：为提高油橄榄果的提油率,采用超声辅助酶法提取橄榄油。首先利用单因素试验和响应面试验对酶法提取橄榄油的工艺进行优化,在此基础上再采用单因素试验对超声辅助工艺进行研究。结果表明:最佳的超声辅助酶法提取工艺条件为酸性纤维素酶加酶量12 U/mg、酶解时间3.8 h、酶解pH 5.0、酶解温度54℃、液料比5∶1、超声时间30 min、超声功率70 W,在此条件下,油橄榄果提油率可由单独酶法提取的84.31%提高至89.78%。
In order to improve the extraction rate of olive oil, ultrasound - assisted enzymatic extraction of olive oil was studied. The enzymatic extraction of olive oil was optimized by single factor experiment and response surface methodology, then the ultrasound -assisted process was studied by single factor experi- ment. The results showed that the optimal ultrasound - assisted enzymatic extraction conditions were ob- tained as follows：dosage of acidic cellulase 12 U/mg,enzymolysis time 3.8 h,enzymolysis pH 5.0 ,enzy- molysis temperature 54 ~C, ratio of liquid to solid 5 ： 1, ultrasonic power 70 W, ultrasonic time 30 min. Under these conditions, the extraction rate of olive oil increased from 84.31% of single enzymatic extraction to 89.78%.