摘要
以油菜籽为研究对象,研究处理工艺条件对菜籽中硫苷降解的影响,同时探索菜籽中的硫苷在水媒法提油过程的变化及其在油相、乳状液、水相和渣相中的转移规律。采用氯化钯分光光度法测定硫苷含量,通过单因素试验,考察烘烤和蒸煮两种处理工艺。结果表明:烘烤120℃,0.5h,硫苷降解率为7.32%;蒸煮115℃,10 min,硫苷降解率为21.04%。水媒法提油过程中,硫苷从原料转移至四相中时,基本保持守恒,且在油相和乳状液中未检出;大部分硫苷进入水相,少量留在渣相中,粕中硫苷含量0.3%~0.8%,远低于传统方法饼粕中的硫苷含量,说明水媒法具有提取油脂和脱毒同时进行的优点。未经处理的油菜籽中的硫苷有66.46%~74.52%进入水相中,27.30%~36.15%留在渣相中,经过烘烤和蒸煮处理进入水相的硫苷分别增加了5%~15%和9%~13%。
The effect of different pretreatments on degradation of glu cosinolalcs in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction process ing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single factor experiments. The results showed thai under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 rain, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant when transferred from the raw ma-erials to the four phases during aqucous mcditnn extraction processing, whereas they were not detected in oil and emulsion phase. Most of the glucosinolates entered the were stayed in the secliment phase. The glucosinolates content in the rapeseed meal was 0.3% to 0.8 %, lower than the cake of traditional method. This suggested that aqueous medium extraction processing could extract the rapeseed oil and the most glucosinolates simultaue outsly. About 66.46% ~74.52% glucosinolates of untrested rapeseed entered the water phase, and 27.30%-36.15% was stayed in tln scdiment phase. The glucosinolates that entered the water phase were respectively increased 5% ~ 15% after roasting and 9%- 13% after boiling.
出处
《食品与机械》
CSCD
北大核心
2017年第5期150-155,共6页
Food and Machinery
基金
国家863计划重点项目课题(编号:2013AA102103)
关键词
油菜籽
硫苷
烘烤
蒸煮
水媒法
rapeseed
glucosinolate
roasting
boiling
aqucous medium extraction processing
