超声作用下脂肪酶催化菜籽油水解反应研究.docVIP

超声作用下脂肪酶催化菜籽油水解反应研究 刘宁 陈倩楠 石青云 陈雪峰 李骋 李超 陕西科技大学食品与生物工程学院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 以菜籽油为原料, 研究了不同反应器中脂肪酶Lipozyme TL IM催化油脂水解反应效果.结果表明, 探头式超声波作用下, Lipozyme TL IM催化菜籽油水解效果较好, 其工艺条件为:温度55℃、底物摩尔比 (水/油) 60∶1、加酶量0.9% (w/w) 、超声发生模式50%, 经20min反应时间, 最终可得到水解液酸价为82.74mg KOH/g.若仅采用搅拌器方式, 达到同等水解效果, 需用时300min, 可见超声波作用大大缩短了反应时间.利用GC-MS分析了样品的脂肪酸组成, 发现菜籽油在水解后不饱和脂肪酸含量略有降低. 关键词： 超声波; 菜籽油; 水解; 脂肪酶Lipozyme TL IM; 脂肪酸组成; 作者简介：刘宁 (1984-) , 男, 四川巴中人, 讲师, 博士, 研究方向:粮油食品加工、食品乳状体系 收稿日期：2017-10-11 基金：国家自然科学基金项目 Study on ultrasonic assisted lipase-catalyzed hydrolysis of rapeseed oil LIU Ning CHEN Qian-nan SHI Qing-yun CHEN Xue-feng LI Cheng LI Chao School of Food and Biological Engineering, Shaanxi University of Science Technology; Abstract： In the present study, the lipase Lipozyme TL IM-catalyzed hydrolysis of rapeseed oil in different reactors was studied.The result showed under the action of probe-type ultrasonic, the hydrolysis conditions of rapeseed oil catalyzed by Lipozyme TL IM were as follows:reaction temperature of 55 ℃, the molar ratio of substrates (water/oil) of 60∶1, enzyme load of 0.9% (w/w) , ultrasonic mode of 50%, and reaction time of 20 min.The acid value of hydrolyzate was determined as 82.74 mg KOH/g.However, when a stirrer reactor was employed, it needed 300 min to obtain the same hydrolysis result.It was showed that the ultrasonic can reduce the reaction time to a large extent.GC-MS was employed to analyze the fatty acid compositions of rapeseed oil and its hydrolyzate.The result revealed that after hydrolysis, the content of unsaturated fatty acids decreased slightly. Keyword： ultrasonic; rapeseed oil; hydrolysis; lipase Lipozyme TL IM; fatty acid composition; Received： 2017-10-11 0 引言 油菜是我国主要的油料作物之一, 油菜籽的含油量为37.5%~46.3%, 菜籽油常作为普通食用油, 目前其深加工开发利用程度较低.将植物油水解后, 可得到脂肪酸等产品, 作为进一步开发的基料, 如制备单甘酯、甘油二酯、生物柴油等新产品[1-3].近年来, 利用脂肪酶对油脂进行水解的研究日益受到重视[4,5]. 随着多学科的相互交叉、渗透和声学技术的发展, 研究者们发现超声波对多种反应体系具有广泛的适用性, 其应用