【作者】 宋曰钦；

【导师】 王建中；

【作者基本信息】 北京林业大学 ， 野生动植物保护与利用， 2006， 硕士

【摘要】 本论文以低温榨油后的低变性杏仁粕为原料，首次较为系统地研究了苦杏仁挥发油的提取工艺，着重研究了从中制备分离蛋白的工艺条件，在此基础上研究了分离蛋白的物化特性和酶解工艺，探讨了酶解产物的初步利用。以便为榨油后的苦杏仁粕的开发利用提供技术参考，从而进一步提高苦杏仁的价值，实现苦杏仁的综合开发利用。 试验结果表明，低温榨油后的低变性杏仁粕经过粉碎至100目，在45℃、pH值4.5时提取2h可以得到最高的挥发油得率，同时研究发现通过超声波辅助处理有利于提高挥发油的提取率，可以达到不进行超声处理的普通提取方法的2.66倍。低变性的杏仁粕经脱毒处理后，通过碱溶酸沉法可以得到合格的分离蛋白，经正交实验研究证明，生产工艺以浸提2次，料水比为1:10、PH值为8.5时在50℃溶解后4500rpm离心可以得到较高的分离蛋白产量。通过选择不同来源的蛋白酶进行山杏分离蛋白的酶解实验，确定了比单酶作用更为有效的双酶组合对山杏分离蛋白进行酶解，不仅提高了水解度，而且改善了水解液的风味，为后期的加工奠定了良好的基础。通过实验选定了Alcasese与胰蛋白酶的组合最佳酶解条件为温度60℃，酶活添加量为5000U，酶活比1:1，底物浓度为10％。通过利用离子交换树脂处理酶解液，除去了其中72.3％盐分，进一步改善了酶解液的风味。通过与选定的蔗糖、橙汁及β-环糊精为辅料研制了适合夏天饮用的蛋白饮料，通过正交实验确定了最佳工艺组合为蔗糖浓度为3％，橙汁浓度为10％，柠檬酸浓度为0.1％，β—环糊精浓度为2％。同时确定了以100℃的温度杀菌15min为合理的杀菌条件。更多还原

【Abstract】 This paper studies on the extraction technique of volatile oil from the apricot dregs which are by-product from the oil-pressing at low temperature, the factors which contribute to the protein distraction in the process were researched, physiochemical characteristics and the techniques and conditions have influence on the enzymolysis were researched too. Besides that some experiments for the utilization of the products from the protein enzymolysis were taken. All of these researches aim at that the pressed apricots more efficiently used. In this way, these products can be used in more fields.The experiments showed that the most volatile oil were gotten when the apricot dregs are crushed to 100 sieve fractions and be extracted two hours under 45℃, pH 4.5. The result also showed that ultrasonic treatments can facilitate the oil extraction. If there are ultrasonic treatments 2.66 times oil as much as normal methods were gotten. the qualified protein by using inactivated and poison-deprived apricot dregs were gotten by alkali and acid treatment. The normal experiment showed that a proper amount of protein were gotten under the conditions that 2 extractions, material/ water ratio is 1:10, pH 8.5 and dissolved under 50 ℃, and then the raw protein be separated by 4500rpm treatment. By using the different proteinases, the enzymolysis experiments showed that two proteinases can make the enzymolisis more efficiently than just one proteinase, and improve the hydrolization and the flavor of the solution. The later processing can be also facilitated by this method. The combined Alcasese and trypsin are used under 60℃, enzyme volume is 5000U and enzyme/ product ratio is 1:1 and of substrate concentration is 10%. By the usage of ion-exchange resin 72% of the total salinity was deprived from the enzymolized solvent. The flavor of the solution was also improved. Finally the extracted protein then was used as an ingredient in one drink which is a good drink in the summer. Other ingredients include saccharose, β -cyclodextrin. The normal experiment showed 3% of saccharose, 10% of orange juice, 0.1% of citric acid, 2% of β -cyclodextrin is the best ingredients combination. When it comes to the sterilization, it is 100℃ and 15 minutes.更多还原