响应面法优化水酶法提取碧根果油的研究
Optimization of Aqueous Enzymatic Extraction of Pecan Oil by Response Surface Methodology
王静 1张友青 2陈燕茹 2郑婷 2安啸2
作者信息
- 1. 浙江公正检验中心有限公司,浙江临安311300
- 2. 临安市产品质量监测中心,浙江临安311300
- 折叠
摘要
[目的]利用响应面法优化水酶法提取碧根果油的工艺.[方法]以碧根果为原料,在单因素试验的基础上,选取料液比、酶添加量和pH为响应因子,采用3因素3水平的响应面分析,建立数学模型,并得出水酶法提取碧根果油的最佳工艺条件.[结果]确定水酶法提取碧根果油的最佳工艺参数如下:烘烤温度120℃,料液比1:8(g:mL)、碱性蛋白酶添加量2.05%、pH 12.15,酶解时间1.5 h,在此条件下碧根果油实际提取率为82.24%,与模型预测值相一致.[结论]该研究可为碧根果的综合利用提供理论依据.
Abstract
[Objective] The aqueous enzymatic extraction process of pecan oil was optimized by response surface methodology.[Method]Taking pecan as experiment material,based on single-factor experiments,ratio of solid to liquid,enzyme amount and pH were chosen as the response fac-tors,and extraction rate of oil was chosen as the response value.The mathematical model was established by the response surface analysis imple-mented by three factors and three levels,and the optimum technological conditions for extracting pecan oil were obtained.[ Result] The optimal conditions were as follows:baking temperature 120 ℃,ratio of solid to liquid 1:8(g:mL),enzyme amount 2.05%,pH 12.15 and enzymolysis time 1.5 h.Under the above conditions,the actual extraction rate of oil was 82.24%,in agreement with the value predicted by the mathematical model.[Conclusion]The study can provide reference basis for comprehensive utilization of pecan.
关键词
碧根果油/提取率/水酶法/响应面分析Key words
Pecan oil/Extraction rate/Aqueous enzymatic extraction/Response surface analysis引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据