水酶法提取毛叶山桐子油的工艺优化及其品质分析水酶法提取毛叶山桐子油的工艺优化及其品质分析
旨在为水酶法提取毛叶山桐子油的工业化应用提供参考,以毛叶山桐子鲜果为原料,通过单因素实验和响应面实验对水酶法提取毛叶山桐子油的工艺条件进行优化,并对水酶法提取的毛叶山桐子油与索氏抽提法、热榨法及低温压榨法提取的毛叶山桐子油品质进行比较。结果表明:水酶法提取毛叶山桐子油的最佳工艺条件为加热预处理(汽蒸10 min)、料液比1∶ 3.5、提取时间5.6 h、加酶量2.70%(酶为质量比1∶ 1的纤维素酶和中性蛋白酶),在此条件下毛叶山桐子油提取率达77.45%;与其他3种方法提取的毛叶山桐子油相比,水酶法提取的毛叶山桐子油酸值(KOH)(262 mg/g)和过氧化值(5.55 mmol/kg)最...
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Main Author: | 陈小静1,闻乐嫣1,向旭雯1,阚建全1,2,3 CHEN Xiaojing1, WEN Leyan1, XIANG Xuwen1, KAN Jianquan1,2,3 |
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Format: | Article |
Language: | English |
Published: |
中粮工科(西安)国际工程有限公司
2024-12-01
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Series: | Zhongguo youzhi |
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Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20241201&flag=1 |
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