| 李嘉鑫1，魏君锋1，陈复生1，唐艺华1，孙敬民1，张丽芬1,2.超声辅助水酶法提取植物油研究进展[J].中国油脂,2026,52(2):.[LI Jiaxin1, WEI Junfeng1, CHEN Fusheng1, TANG Yihua1,
SUN Jingmin1, ZHANG Lifen1，2.Research progress on ultrasound-assisted aqueous enzymatic extraction of vegetable oil[J].China Oils and Fats,2026,52(2):.] |
| 超声辅助水酶法提取植物油研究进展 |
| Research progress on ultrasound-assisted aqueous enzymatic extraction of vegetable oil |
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投稿时间：2025-01-20 修订日期：2025-10-09 录用日期：2025-02-17
出版日期：2026-02-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250041 |
| 中文关键词: 超声 水酶法 植物油 品质 |
| 英文关键词:ultrasound aqueous enzymatic method vegetable oil quality |
| 基金项目:国家自然科学基金区域联合基金（U21A20270）；河南工业大学“双一流”本科生科技创新能力提升专项项目（HN-HautFood IAEG-028） |
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| Author Name | Affiliation | | LI Jiaxin1, WEI Junfeng1, CHEN Fusheng1, TANG Yihua1,
SUN Jingmin1, ZHANG Lifen1，2 | 1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China
2.Henan Province Nanjie Village (Group) Co. , Ltd. , Luohe 462000, Henan, China |
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| 中文摘要: |
| 水酶法作为一种绿色环保的植物油提取技术，具有操作简单、提取条件温和及所提油脂品质较好等特点，但存在酶解时间较长、酶制剂用量大等问题，制约了其在工业上的应用，而超声辅助技术的应用能够有效提升水酶法提取效率。为推动超声辅助水酶法的进一步应用，详细阐述了超声辅助技术在水酶法提取植物油中的作用机制，重点综述了超声辅助技术在水酶法提取植物油中的应用，同时介绍了超声辅助水酶法提取植物油的品质。由于超声的空化效应、热效应和机械作用，在水酶法提取植物油中其主要应用于破坏油料细胞、改善酶作用效果和乳状液破乳中。超声辅助技术有助于提高水酶法提取植物油的品质，但过度超声会造成油脂氧化和活性成分损失。今后需针对超声分解细胞壁、改善酶作用以及促进乳状液破乳作用机制进行更加深入的探讨，同时可以借助机器学习方法建立超声参量预测模型，针对植物油料和酶特性精准调控超声参量，最大化超声在水酶法中的应用效果，形成规模化生产应用。 |
| 英文摘要: |
| As a green and environmentally friendly technology for extracting vegetable oils, the aqueous enzymatic method offers advantages such as simple operation, mild extraction conditions, and superior oil quality. However, its industrial application is constrained by issues including long enzymatic hydrolysis time and high enzyme usage. The application of ultrasound-assisted technology can effectively enhance the efficiency of the aqueous enzymatic method. To promote the further application of ultrasound-assisted aqueous enzymatic method, the mechanism for extracting vegetable oils by ultrasound-assisted aqueous enzymatic method was elaborated, with a focus on reviewing the applications of ultrasound-assisted technology in enzymatic extraction of vegetable oil. Additionally, the quality of oils extracted via this method was introduced. Due to the cavitation, thermal, and mechanical effects of ultrasound, ultrasound-assisted technology is primarily applied in aqueous enzymatic extraction of vegetable oils to disrupt oilseed cells, enhance enzymatic efficiency, and demulsify emulsions. Ultrasound-assisted technology helps improve the quality of vegetable oils extracted via the aqueous enzymatic method, but excessive ultrasound can lead to oil oxidation and loss of active components. Future research should delve deeper into the mechanisms of ultrasound in degrading cell walls, enhancing enzyme action, and facilitating demulsification. Furthermore, machine learning approaches can be employed to develop predictive models for ultrasound parameters, enabling precise regulation based on specific oilseed and enzyme properties to maximize the benefits of ultrasound in the aqueous enzymatic method and achieve large-scale industrial application. |
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