菜籽粕综合提取工艺研究
Compositive extraction of rapeseed cake
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摘要: 以筛选的提取液依次提取华杂4号油菜籽冷榨粕的多酚及植酸，能实现多酚、植酸与蛋白质的综合利用。通过部分因素实验、中心组合实验及响应面分析，优化出多酚提取工艺并建立了预测多酚与植酸提取率的数学模型。优化的多酚提取工艺为：多酚提取液体积分数64.63%，提取助剂浓度1.249×10-2g/mL，温度50.77℃。按此条件，多酚与植酸的提取率为2.82%与2.34%，剩下粕的蛋白质达70.23%，而有害物硫代葡萄糖苷及抗营养物质多酚与植酸分别为0.76 μmol/g、1.33 mg/g、3.01%，各自下降了96.55%、95.88%、38.45%。Abstract: The way of comprehensive utilization of polyphenol, phytic acid and protein in the cold squeezed rapeseed cake by extracting polyphenol and phytic acid with selected solvent was studied; the extraction technology was optimized by fractional factorial design, central composite design and response surface analysis; mathematical models for predicting the extraction ratio of polyphenol and phytic acid were set up. The results showed that 65% solvent A, 1.295 g/100 mL assistant substance and 50.77℃ were the optimized conditions for obtaining polyphenol with the extraction ratio of polyphenol about 2.82%, phytic acid 2.34% and protein content of resulting cake 70.23% respectively. The poisonous glucosinolate and anti-nutritious polyphenol and phytic acid in the protein got ten were 0.76 μmol/g, 1.33 mg/g, 3.01% respectively, which declined 96.55%, 95.88%, 38.45% accordingly.
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Keywords:
- rapeseed cake /
- polyphenol /
- phytic acid /
- compositive extraction /
- resulting protein cake
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