王宇凡,张文斌,徐琳娜

• 1:江苏省食品安全与质量控制协同创新中心
• 2:江南大学食品学院
• 3:苏州市粮油质量监测所

摘要(Abstract)：

为高效提取火麻籽油,在探索火麻籽预处理条件的基础上,探究了预处理辅助水代法提取火麻籽油的工艺技术。结果表明,火麻籽经过酸浸超声波协同预处理后,在经过3次剪切粉碎和7次精细粉碎后粒径可减小至12.13μm左右,显著提高了水代法提取火麻籽油的提油率,清油得率从预处理前的47.41%提高到82.23%,乳状液和渣相中油脂含量分别降至12.30%和2.14%。进一步优化水代法的工艺条件后,在料液比1∶3(g∶mL),pH 10.0,提取温度60℃,提取时间1.5 h条件下,乳状液经枯草杆菌蛋白酶破乳后,总油得率达到95.36%。后续实验表明,酸浸超声辅助水代法得到的火麻籽油各项理化品质良好,符合国家标准;脂肪酸组成与对照组无显著性差异。该研究为高效提取火麻籽油和利用火麻资源提供了一种新思路,具有广阔的应用前景。

关键词(KeyWords)： 火麻籽油;预处理;酸浸;超声波;水代法

Abstract:

Keywords:

基金项目(Foundation): 国家食品科学与工程一流学科建设项目(JUFSTR20180202);; 油脂与蛋白高功能性增值产品绿色制造研发与示范项目(2016YFD0401404)

作者(Author): 王宇凡,张文斌,徐琳娜

DOI: 10.13995/j.cnki.11-1802/ts.027341

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