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米糠毛油酶法脱酸的工艺优化
Optimization of enzymatic deacidification of crude rice bran oil
  
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中文关键词:  米糠油  酶法脱酸  固定化脂肪酶CALB
英文关键词:rice bran oil  enzymatic deacidification  immobilized lipase CALB
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Author NameAffiliation
ZHAO Chenwei, WANG Yong, LI Mingqi，etc  
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中文摘要:
      米糠毛油普遍酸价较高，采用常规的脱酸方式存在炼耗高、预处理要求高、营养成分损失大、油品品质差等问题。酶法脱酸可以有效避免上述问题。采用固定化脂肪酶 CALB对米糠毛油进行酶法脱酸研究，得到优化工艺条件为甘油与游离脂肪酸摩尔比1∶?3、剪切速度25 m/s、剪切时间20 min、加酶量50 g/kg、反应温度70?℃、反应时间6 h、甘油中水分含量25%、真空度小于1 000 Pa、通氮气，在此条件下酯化率可达92.5%。
英文摘要:
      Crude rice bran oil generally has high acid value, and the conventional deacidification methods have the problems of high refining consumption, high pretreatment requirement, high loss of nutrients and poor quality of oil. Enzymatic deacidification can effectively avoid these problems. The enzymatic deacidification process of crude rice bran oil with immobilized lipase CALB was studied. The enzymatic deacidification conditions were optimized as follows: molar ratio of glycerol to free fatty acid 1∶?3, shear speed 25 m/s, shear time 20 min, enzyme dosage 50 g/kg, reaction temperature 70?℃, reaction time 6 h, water content in glycerol 25%, vacuum degree less than 1 000 Pa, adding nitrogen. Under the optimal conditions, the esterification rate was 92.5%.
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