水剂法提取双低菜籽脱皮冷榨饼中油脂和蛋白质的研究

摘要

利用水剂法对双低菜籽脱皮冷榨饼中的油脂和蛋白质进行同步提取。在单因素实验基础上，固定浸提时间120 min，选取浸提温度、浸提 pH、料液比、物料粒径为考察因素，以油脂提取率和蛋白质提取率为评价指标，采用正交实验优化得到最佳水剂法提取工艺参数为：浸提温度60℃，浸提pH 9，料液比1：7，物料粒径100~120目。在最佳提取条件下，油脂提取率为64．59%，蛋白质提取率为59．63%。%Oil and protein were simultaneously extracted from cold - pressed dehulled double - low rape-seed cake by aqueous method. With extraction temperature,extraction pH,ratio of material to liquid and particle size of raw material as indicators,extraction rates of oil and protein as evaluation indexes,fixing extraction time 120 min,the aqueous extraction conditions were optimized by orthogonal experiment on the basis of single factor experiment as follows: extraction temperature 60 ℃,extraction pH 9,ratio of material to liquid 1: 7 and particle size of raw material 100 - 120 meshes. Under these conditions,the extraction rates of oil and protein were 64. 59% and 59. 63% respectively.