Research on extraction of idesia polycarpa oil by aqueousenzymatic method and its nutritional analysis

Authors

WANG Yuqin, Ulanqab Medical College, Ulanqab, Inner Mongolia 012000, China
SHUANG Quan, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China

Abstract

In this study, the aqueous enzymatic extraction of idesia polycarpa oil was investigated, and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil. Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil. Taking oil extraction efficiency as an index, the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined: roast temperature was 150 ℃, roast time was 15 min, pH was 6.0, solid-liquid ratio was 1∶5 (g/mL), amount of compound enzyme was 2.0%, enzymatic hydrolysis time was 5 h, enzymatic hydrolysis temperature was 50 ℃. Under this technological condition, the oil extraction efficiency of aqueous extract was 93.88%. Moreover, the oil extracted by aqueous enzymatic method have a good fragrance. The physical and chemical indexes such as acid value and peroxide value were all good, no needing any refining, but could be obtained through simple and precise filtration, with the high yield of linoleic acid and vitamin E.

Publication Date

11-28-2018

First Page

156

Last Page

160

DOI

10.13652/j.issn.1003-5788.2018.11.032

Recommended Citation

Yuqin, WANG and Quan, SHUANG (2018) "Research on extraction of idesia polycarpa oil by aqueousenzymatic method and its nutritional analysis," Food and Machinery: Vol. 34: Iss. 11, Article 31.
DOI: 10.13652/j.issn.1003-5788.2018.11.032
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/31

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