松籽油的干式酶法提取工艺优化与理化性质分析

应用单因素实验设计对干式酶法松籽油提取工艺进行优化。结果表明，干式酶法提取松籽油最佳制备工艺为：0.2%淀粉酶、料液比为6：1、酶解温度为55℃、酶解时间为8 h，所得最大出油率为90.2%，残油率为6.2%。经检测最佳制备条件提取的松籽油不饱和脂肪酸的含量为90.09%，其中油酸含量为26.84%，介酸含量为2.41%、亚油酸含量为46.25%、皮诺敛酸为14.59%；饱和脂肪酸中棕榈酸含量为6.5%、硬脂酸为3.41%。松籽油酸价为2.61 mg·g^-1、过氧化值为1.56 mmol·kg^-1、丙二醛含量为0.41 mg·kg^-1。所有检测结果均高于《中华人民共和国粮食行业标准LS/T 3242-2014》松籽油中质量标准的要求。

Optimization of Dry Enzymatic Extraction Process and Physicochemical Properties of Pine Seed Oil

Used a single factor experiment to optimize a dry enzyme extraction process of pine seed oil.The best preparation process for dry enzymatic extraction of pine seed oil was:0.2%of amylase,the ratio of material to liquid of 6:1,the hydrolysis temperature of 55℃,and the hydrolysis time of 8 h,and the maximum oil yield 90.2%with the residual oil rate of 6.2%.The content of unsaturated fatty acids in pine seed oil extracted after testing for the best preparation conditions was 90.09%,of which oleic acid content was 26.84%,mediating acid content was 2.41%,linoleic acid content was 46.25%,and pinolacol acid was 14.59%.The content of palmitic acid in saturated fatty acids was 6.5%,and the stearic acid was 3.41%.The pine oil had an acid value of 2.61 mg·g-1,a peroxide value of 1.56 mmol·kg-1,and a malondialdehyde content of 0.41 mg·kg-1.All the test results are higher than the requirements of the quality standards in pine seed oil in the"Food Industry Standard of the People's Republic of China LS/T 3242-2014".