马油酶法提取工艺优化及精炼对其品质的影响Optimization of enzymatic extraction process for horse oil and effect of refining on its quality

马油酶法提取工艺优化及精炼对其品质的影响Optimization of enzymatic extraction process for horse oil and effect of refining on its quality

为提高马油的提取率及品质，以新疆马脂肪为原料，采用酶法提取马油。以马油提取率为考察指标，在单因素实验的基础上，通过响应面法优化马油的酶法提取工艺条件，并通过脱胶、脱酸、脱色对粗马油进行精炼处理，对比分析精炼前后马油的感官品质、理化指标和脂肪酸组成。结果表明：酶法提取马油的最佳工艺条件为选用中性蛋白酶、酶添加量2 000 U/g、料液比1∶ 2、酶解温度45 ℃、酶解时间2 h，在此条件下马油提取率为81.69%；精炼后马油的色泽、气味等感官指标明显改善，酸值（KOH）由1.13 mg/g降至0.92 mg/g，过氧化值由0.75 mmol/kg降至0.63 mmol/kg，碘值由81.14 g...

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Main Author:	孙龙珠1，王颖1，CHISORO Prince1,2，曹克涛3，郭玉杰1，张春晖1SUN Longzhu1, WANG Ying1, CHISORO Prince1,2, CAO Ketao3, GUO Yujie1, ZHANG Chunhui1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-07-01
Series:	Zhongguo youzhi
Subjects:	马油；酶法提取；油脂精炼；品质 horse oil; enzymatic extraction; oil refining; quality
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250703&flag=1
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