| 邱永婷1，祁明宇1，金日生1，2 ，袁传勋1，2，沈源3.超声协同酶法低温压榨大豆油制取工艺
优化及其品质分析[J].中国油脂,2026,51(5):.[QIU Yongting1，QI Mingyu1，JIN Risheng1，2，YUAN Chuanxun1，2，SHEN Yuan3.Optimization of ultrasound-assisted enzymatic low-temperature pressing process for soybean oil and its quality analysis[J].China Oils and Fats,2026,51(5):.] |
| 超声协同酶法低温压榨大豆油制取工艺
优化及其品质分析 |
| Optimization of ultrasound-assisted enzymatic low-temperature pressing process for soybean oil and its quality analysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250162 |
| 中文关键词: 大豆油 超声 酶 低温压榨 微观结构 理化指标 脂肪酸组成 |
| 英文关键词:soybean oil ultrasound enzyme low-temperature pressing microstructure physicochemical indicator fatty acid composition |
| 基金项目:宿州市科技重大专项(SZKJXM201312) |
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| Author Name | Affiliation | | QIU Yongting1，QI Mingyu1，JIN Risheng1，2，YUAN Chuanxun1，2，SHEN Yuan3 | 1.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China；
2.Ministry of Education Engineering Research Center for Biochemical Engineering of Agricultural
Products, Hefei University of Technology, Hefei 230009, China； 3.Anhui Dayuan
Grain and Oil Co. , Ltd. , Suzhou 234200, Anhui, China |
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| 中文摘要: |
| 为了提高大豆出油率，采用超声协同酶法对大豆进行预处理，破坏其组织结构，再采用低温压榨法制油。通过单因素试验和响应面试验对超声协同酶法工艺条件进行优化，对不同方法（超声、酶法、超声协同酶法）处理的大豆粉进行扫描电镜分析，同时对最优条件下制取的油脂品质进行分析。结果表明：超声协同酶法预处理的最优工艺条件为超声温度30 ℃、超声时间30 min、木瓜蛋白酶添加量0.2%(酶液质量浓度为0.1 g/mL)、酶解时间4 h、酶解温度50 ℃，在此条件下大豆出油率达72.40%；扫描电镜显示超声协同酶法预处理的大豆组织结构出现大面积孔洞和裂解；超声协同酶法处理后低温压榨制取的大豆原油经适度精炼后，其酸值和过氧化值远低于GB/T 1535—2017中三级大豆油的限量指标，水分及挥发物含量、不溶性杂质含量、脂肪酸组成及含量也符合国标要求。综上，超声协同酶法预处理大豆可以提高低温压榨大豆油出油率且油脂品质较好。 |
| 英文摘要: |
| In order to improve the soybean oil yield, ultrasound-assisted enzymatic pretreatment was used to disrupt their cellular structure, followed by oil extraction via low-temperature pressing. Single-factor experiments and response surface methodology were employed to optimize the process conditions for the ultrasound-assisted enzymatic method. Scanning electron microscopy was performed on soybeans treated by different methods (ultrasound alone, enzymatic alone, and the combined method), and the quality of the oil obtained under the optimal conditions was analyzed. The results showed that the optimal process conditions for ultrasound-assisted enzymatic pretreatment were ultrasonic temperature 30 ℃, ultrasonic time 30 min, papain dosage 0.2% (the mass concentration of enzyme solution of 0.1 g/mL), enzymatic hydrolysis time 4 h, and enzymatic hydrolysis temperature 50 ℃. Under these conditions, the soybean oil yield reached 72.40%. Scanning electron microscopy showed that soybean tissue pretreated with ultrasound-assisted enzymatic method exhibited extensive pores and ruptures. The crude soybean oil obtained by low-temperature pressing after ultrasound-assisted enzymatic treatment, after moderate refining, had an acid value and peroxide value that were far below the limit values specified for Grade 3 soybean oil in GB/T 1535-2017, and its moisture and volatile matter content, insoluble impurities content, and fatty acid composition and content also met the requirements of the standard. In summary, ultrasound-assisted enzymatic pretreatment is an effective method for enhancing the yield and quality of low-temperature pressed soybean oil. |
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