摘要：为提高崇明金瓜子的加工附加值，本文分析了崇明金瓜子的基本营养成分，研究了酶法提取油脂和蛋白质的工艺路线和最佳工艺条件。研究结果表明：金瓜子中油脂含量高达41%，远远高于同类产品，是提取油脂较好的原料；通过响应面法对崇明金瓜子的蛋白质和油脂提取工艺进行了优化，得到油脂提取的最佳工艺条件为：在过40目筛的金瓜子粉中加水至料液比为1:15的混合物中添加1%的复合蛋白酶(120U/mg)酶液，调pH 值至8.00，在42.83℃的温度下酶解3h，此时油脂提取率达到79.59%；以提油后的金瓜子粕和水解液中再添加复合蛋白酶制备蛋白液的最佳工艺条件为：复合蛋白酶液的添加量为1%、调pH值为6.00，40.32℃温度下酶解3.00h，此条件下蛋白质提取率达到78.92%。通过以上工艺可以使崇明金瓜子得到较充分的综合利用。52784

毕业论文关键词： 崇明金瓜子；油脂提取；蛋白质提取；综合利用；工艺优化；

Comprehensive utilization of Chongming gold melon seeds

Abstract：This paper mainly study on the comprehensive utilization of gold melon seeds,basic nutrition ingredient analysis,mainly including gold melon seeds,the ,method of enzymatic extraction of oil and protein,and the optimization of technological conditions of extracting oil and proteins.The study found that gold oil content in seeds is as high as 41%,far higher than similar product,is to extract oil good raw materials.This experiment through the response surface method,the extraction process of protein and fats are optimized and get the optimum process condition of oil extraction is:In over 40 mesh material liquid ratio of 1:15 gold melon seeds powder in aqueous solution, adding compound protease ,enzymatic hydrolysis time 3h, enzyme solution temperature  42.83℃,enzymatic hydrolysis PH 8.00,the adding quantity 10.79ml,the oil extraction rate reached 79.59%.Gold melon seed cake for oil extraction and protein hydrolysate for extracting the best process conditions for : enzymatic hydrolysis time 3h,enzyme solution temperature 40.32℃,enzymatic hydrolysis PH 6.00,the adding quantity 15.00ml,protein extraction rate reached 78.92%.Through the above process ,the comprehensive utilization of chongming gold melon seeds can get more fully.

Keywords：Chongming gold melon seeds，oil extraction，protein extraction，Comprehensive utilization of，process optimization.

 目  录

1 绪论 1

1.1 本课题的国内外研究现状 1

1.1.1 金瓜子概述 1

1.1.2 金瓜子加工利用现状 2

1.1.3 常见的油脂提取技术 2

1.1.3.1传统提取方法 2

1.1.3.2现代提取方法 3

1.1.4 常见的蛋白质提取技术 5

1.2 本课题研究的目的和意义 6

2 材料与方法 8

2.1 实验材料与试剂 8

2.2 实验仪器与设备 8

2.3 实验方法 9

2.3.1 金瓜子基本营养成分的测定 9

2.3.2水酶法同时提取金瓜子油脂和蛋白质 9

2.3.3提取金瓜子油脂和蛋白的酶种类选择 9

2.3.4提取金瓜子油脂和蛋白质所用料液比确定 9

2.3.5 pH值对金瓜子油脂和蛋白质提取率的影响