Study On Exploitment Protein And Essential Oil Of Apricot

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.