Abstract
Taking the Prunus mira nut as raw material, the oil and protein of were synchronous extracted by aqueous extraction method combined with enzymatic demulsification, the extraction process was optimized by orthogonal tests based on single factor experiment. The main physicochemical indexes of Prunus mira nut oil were determined, and the fatty acid compositions were analyzed by GC. The results indicated that the Prunus mira nut protein yields were(78.13±1.53)%, and oil total yields were(67.79±2.97)%, the optimal oil and protein extraction process were obtained as followed: sample size 150 mesh, liquid-solid ratio 8：1 (mL/g), pH 10, extraction temperature 50 ℃, extraction time 5 h, stirring speed 80 r/min. The physicochemical indexes indicated that Prunus mira nut oil had high physicochemical properties. Twelve fatty acids were detected in Prunus mira nut oil, and the main fatty acids were oleic acid (57.32%), linoleic acid (31.65%), palmitic acid (6.49%) and stearic (2.29%). There were 5 unsaturated fatty acids and the contents were 89.43%, in which there were 3 monounsaturated fat acids with the relative percentage of 57.67%, 2 polyunsaturated fatty acids with the relative percentage of 31.76%.
Publication Date
1-28-2020
First Page
210
Last Page
215,236
DOI
10.13652/j.issn.1003-5788.2020.01.037
Recommended Citation
Jin-tao, KAN; Lei, YUAN; and Zheng-chang, ZHONG
(2020)
"Study on synchronous extraction process of oil and protein from Prunus mira nut and the oil quality analysis,"
Food and Machinery: Vol. 36:
Iss.
1, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.01.037
Available at:
https://www.ifoodmm.cn/journal/vol36/iss1/37
References
[1] 王伟,魏丽萍.西藏不同种源光核桃仁脂肪酸组成分析[J].食品科学,2016,37(22):107-111.
[2] 杨玉蓉,李安平,钟政昌,等.桃仁多肽螯合亚铁的抑菌活性及结构表征[J].食品科学,2019,40(5):57-62.
[3] 武丽荣.水酶法提取植物油脂技术通过专家鉴定[J].中国油脂,2004(12):17.
[4] 荣辉,吴兵兵,杨贤庆,等.水酶法提取生物油脂的研究进展[J].食品工业科技,2017,38(2):374-378.
[5] 朱凯艳.利用水相同时提取花生油和蛋白工艺的研究[D].无锡:江南大学,2012:4.
[6] ROSENTHAL A,PYLE D L,NIRANJAN K.Simultaneous aqueous extraction of oil and protein from soybean:Mechanisms for process design[J].Food & Bioproducts Processing,1998,76(4):224-230.
[7] 周末,张凌雁,于修烛,等.蔗糖溶液辅助水剂法提取苦杏仁油的工艺研究[J].中国油脂,2017,42(12):6-9.
[8] 郝文杰,张继,姚健,等.乙醇水剂法提取野山杏仁油及组成成分分析研究[J].应用化工,2017,46(4):677-680.
[9] 娄丽丽,章绍兵.吐温辅助水剂法同步制备芝麻油和芝麻蛋白的研究[J].中国油脂,2018,43(12):5-8.
[10] 李维静,王改玲,曹珂珂.水剂法萃取腰果仁油的工艺研究[J].蚌埠学院学报,2014,3(4):16-20.
[11] 李鹏飞.水酶法提取花生油及蛋白质[D].无锡:江南大学,2017:32-46.
[12] 赵翔.花生水剂法提油过程形成乳状液的酶法破乳研究[D].郑州:河南工业大学,2012:19-22.
[13] 宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,2001:152-153.
[14] 王瑛瑶,王璋.水酶法从花生中提取油与水解蛋白的研究[J].食品与机械,2005,21(3):17-20.
[15] 吴浩.高油脂物料微细粉碎技术及实验研究[D].无锡:江南大学,2008:51-55.
[16] 姜波,沙吾列,范圣第.桃仁油中脂肪酸的GC-MS分析[J].中国油脂,2008(11):71-72.
[17] 马玉花,赵忠,李科友,等.不同产地苦杏仁油的含量及成分分析[J].中国粮油学报,2009,24(11):70-73.
[18] 杨玉蓉,李安平,钟政昌,等.桃仁多肽的酶法制备及其抗氧化活性分析[J].中国粮油学报,2018,33(4):93-100.