水酶法提取桃仁油脂的研究.docVIP

食品科学与工程论文 题 目：水酶法提取桃仁油脂的研究 专 业： 食品科学与工程 水酶法提取桃仁油脂的研究 摘 要 本实验对水酶法提取桃仁油脂工艺及其参数进行了大量的研究，通过多次单因素实验和L9(34)正交实验分别研究了预处理，酶解条件和离心参数对桃仁提油率的影响。结果表明：桃仁的预处理对提油率的影响比较明显，经碱液去皮后提油明显下降；粉碎度对提油率的影响较为明显，最适粉碎时间为80s；1/15mol/L磷酸氢二钠——磷酸二氢钾缓冲溶液浸泡解决了酶解pH，另一方面为了初步降解桃仁细胞壁，增大酶解作用面积，研究表明pH8，浸泡温度50℃，浸泡时间2h效果最好；酶解条件对提油率具有非常重要的影响，通过对正交实验进行分析得出最适的酶解条件为：酶解温度为45℃，酶解时间为4h；酶浓度为1%，固液比为1:5。离心参数对提油率影响很明显，综合考虑能耗鱼提油效果本实验选用离心参数如下：转速8000r/min，离心时间为30min。验证实验提油量为31.5%。 关键词：水酶法， 酶法水解，桃仁，提油率，工艺参数Hydrolysis Enzymatic Extraction of Peach Kernel Oil Research ABSTRACT In this experiment hydrolysis enzymatic extraction of peach kernel oil was studied .The results showed that: the rate of peach kernel oil decreased obviously after the lye peeled; crushing degree had an obvious effect on oil extractio ratio, and the optimum time of smash was 80s; 1/15mol/L disodium hydrogen phosphate - potassium dihydrogen phosphate buffer solution of the enzyme soaking solutionph, on the other hand, peach kernel for the initial degradation of the cell wall, increasing the area of enzyme function, the study was shown that pH8, water temperature 50 ℃, the effect of soaking time 2h best; hydrolysis conditions on oil rates to a very significant impact, through the analysis of orthogonal experiments the optimum conditions for the enzyme: hydrolysis temperature of 45 ℃, hydrolysis time of 4h; enzyme concentration of 1 %, solid-liquid ratio is 1:5. Centrifugal was mentioned parameters on the rate of thimpact of the oil it was cleared that considering the effect of energy consumption of fish oil to the centrifugal parameters was chosen in this experiment as follows: speed of 8000r/min, centrifugation time for 30min. Experiment to verify that oil was 31.5%. KEY WORDS: water enzymatic，enzymatic hydroysis，peach kerne，extraction rate， processing parameters 摘 要 I ABSTRACT II 目 录 III 第1章 前 言 1 1.1水酶法提油技术简介 1 1.1.1水酶法提油原理及特点 1 1.1.2 水酶法提油技术在国内外的研究现状 1 1.2桃仁 2 1.2.1 桃仁概述 2 1.2.2 桃仁的药理作用 4 1.3本课题研究的意义 5 1.3.1 在我国开发和合理利用桃仁资源有重要经