摘要
探索了肉桂油的水酶法提油工艺。研究了不同酶系以及酶解条件对肉桂油得率的影响。结果表明,果胶酶的作用效果好;酶解条件中,加酶量、酶解时间都对肉桂油得率有显著的影响,通过单因素分析及正交试验的结果,得出在固液比1:6、酶解pH=3.5、酶解温度40℃、加酶量1.5%、酶解时间2 h条件下,肉桂油得率能达到1.72%。经检测得到处理得到的肉桂油中桂皮醛含量达到83.6%。
The aqueous enzymatic oil extraction process of cinnamon oil was discussed.The effect of different enzymes and hydrolysis conditions on cinnamon oil yield was studied.The results show that the effect of pectinase is good;in the hydrolysis conditions,enzyme concentration and enzymatic hydrolysis time have significant impact on cinnamon oil yield.Through univariate analysis and orthogonal test,the best conditions are as follows:solid-liquid ratio 1:6,enzymatic pH 3.5,enzymatic temperature 40℃, enzyme concentration 1.5%,enzymatic hydrolysis time 2 h.Under above conditions,cinnamon oil yield can reach 1.72%.The detection results show cinnamic aldehyde content in the cinnamon oil can reach 83.6%.
出处
《辽宁化工》
CAS
2012年第9期887-890,共4页
Liaoning Chemical Industry
关键词
肉桂油
水酶法
正交
cinnamon oil
aqueous enzymatic
orthogonal design
