| 水酶法提取南瓜子油工艺研究 |
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| 引用本文： | 王庆玲,张磊,姬华,颜海燕. 水酶法提取南瓜子油工艺研究[J]. 粮食与油脂, 2011, 0(8): 21-23 |
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| 作者姓名： | 王庆玲 张磊 姬华 颜海燕 |
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| 作者单位： | 新疆石河子大学食品学院,新疆石河子,832003 |
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| 摘 要： | 以南瓜子为原料,建立以水酶法提取南瓜子油新工艺.研究表明,其最佳提取工艺为:选用纤维素酶,加酶量0.8％、酶解温度55℃、酶解时间3h、酶解pH 6.0,在该工艺条件下,提油率可达40.6％.
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| 关 键 词： | 水酶法 南瓜子油 油脂提取 |
Study on aqueous enzymatic extration of pumpkin seed oil |
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| WANG Qing-ling,ZHANG Lei,JI Hua,YAN Hai-yan. Study on aqueous enzymatic extration of pumpkin seed oil[J]. Cereals & Oils, 2011, 0(8): 21-23 |
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| Authors: | WANG Qing-ling ZHANG Lei JI Hua YAN Hai-yan |
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| Affiliation: | WANG Qing-ling,ZHANG Lei,JI Hua,YAN Hai-yan(Food College,Shihezi University,Xinjiang Shihezi 832003,China) |
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| Abstract: | A new technology of extraction of pumpkin seed oil was bulid using pumpkin seed,which was the core of the aqueous–enzymatic.The result shown that the best oil extraction process as follows: selecting cellulase,the enzyme dose 0.8%,hydrolysis temperature 55℃ and time 3 h,hydrolysis pH 6.0.Under these conditions,oil extraction rate was 40.6%. |
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| Keywords: | aqueous enzymatic pumpkin seeds oil extration of oil |
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