| 刘粤龙，刘伟，陈复生.超声处理花生红衣对水酶法花生油提取率
及品质的影响[J].中国油脂,2025,50(8):.[LIU Yuelong, LIU Wei, CHEN Fusheng.Effect of ultrasonic treated peanut skin on yield and quality of peanut oil extracted by aqueous enzymatic method[J].China Oils and Fats,2025,50(8):.] |
| 超声处理花生红衣对水酶法花生油提取率
及品质的影响 |
| Effect of ultrasonic treated peanut skin on yield and quality of peanut oil extracted by aqueous enzymatic method |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240228 |
| 中文关键词: 水酶法 花生油 细胞壁水解酶 花生红衣 |
| 英文关键词:aqueous enzymatic extraction peanut oil plant cell wall hydrolases peanut skin |
| 基金项目:国家自然科学基金——联合基金重点项目（U21A20270） |
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| 摘要点击次数: 135 |
| 全文下载次数: 102 |
| 中文摘要: |
| 为解决水酶法提取花生油工艺清油提取率较低的问题，向花生仁中添加少量花生红衣，采用细胞壁水解酶（纤维素酶与果胶酶质量比1∶ 1）以水酶法提取花生油。以清油提取率为指标，优化花生红衣与花生仁混合方式，通过单因素试验考察酶解pH、酶解温度、加酶量、料液比、酶解时间、花生红衣添加量对清油提取率的影响，并对花生油的基本理化指标、多酚含量、脂肪酸组成和色泽进行分析。结果表明：花生红衣与花生仁的混合方式为采用将花生红衣脱脂后与水混合并在195 W下超声5 min，然后加入花生仁粉；水酶法提取花生油的最佳工艺条件为酶解pH 4.5、酶解温度55 ℃、加酶量1%（以反应物总质量计）、料液比1∶ 3、酶解时间2 h、花生红衣添加量3%（以花生仁质量计），在此条件下清油提取率为79.70%，与未添加花生红衣工艺相比，提高了7.12百分点；与未添加花生红衣相比，添加花生红衣水酶法所得花生油的含水量、酸值、过氧化值略高，但均符合国标要求，多酚含量明显提高，色泽与脂肪酸组成没有明显差异。综上，少量花生红衣的加入可提高水酶法提取花生油的清油提取率，同时明显提高花生油中多酚含量，且不影响其基本食用品质和脂肪酸组成。 |
| 英文摘要: |
| In order to solve the problem of low yield of free oil in the extraction process of peanut oil with aqueous enzymatic method, a small amount of peanut skin was added into peanut kernel, and the combination of cellulase and pectinase (mass ratio 1∶ 1) was used as enzyme species to extract peanut oil. With the yield of free oil as the index, the mixing method of peanut skin and peanut kernel was optimized, and the effects of enzymatic hydrolysis pH, enzymatic hydrolysis temperature, dosage of enzyme, ratio of solid to liquid, enzymatic hydrolysis time and dosage of peanut skin on the yield of free oil were investigated by single factor experiment. The basic physicochemical indicators, polyphenol content, fatty acid composition, and color of peanut oil were analyzed. The results showed that the mixing method of peanut skin and peanut kernel involved defatting the peanut skin, mixing it with water, and ultrasonicating at 195 W for 5 min, followed by adding peanut kernel. The optimal process conditions for extracting peanut oil by aqueous enzymatic method was obtained as follows: enzymatic hydrolysis pH 4.5, enzymatic hydrolysis temperature 55 ℃, dosage of enzyme 1% of the mass of reactant, ratio of solid to liquid 1∶ 3, enzymatic hydrolysis time 2 h and dosage of peanut skin 3% of the peanut kernel. Under these conditions, the yield of free oil was 79.70%, improving 7.12 percentage point compared with that without peanut skin. Compared with the method without adding peanut skin, the moisture content, acid value and peroxide value of peanut oil obtained by adding peanut skin were slightly higher, but all of them met the national standard requirements, with no significant difference in color and fatty acid composition, and the polyphenol content significantly increased. In conclusion, the addition of a small amount of peanut skin can increase the yield of free oil and the polyphenol content in peanut oil, and does not affect the edible quality and fatty acid composition of peanut oil extracted by aqueous enzymatic method. |
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