微波熬炼制取鸡油的条件研究

Microwave Extraction of Chicken Fat from Chicken Depot Fat

微波功率密度增加、熬炼时间延长可提高鸡油的得率,降低其水分含量,但当微波功率密度超过2.75W/g、时间超过10min后,鸡油得率及水分含量变化不显著。经响应面分析法优化得到微波熬炼鸡板油的最佳条件为:功率密度2.7325W/g,提取时间11.3min。回归模型预测最优条件下鸡油得率为:84.279%,验证值为:84.2%,与预测值误差为0.09%。与湿法熬煮相比,微波熬炼所得鸡油得率高,POV值较低,而AV值较高,颜色稍暗且偏红,黄色较浅。经GC-MS分析,不同熬制方法得到的鸡油的脂肪酸组成显著不同,微波熬炼所得鸡油中脂肪酸相对含量为月桂酸0.675%,肉豆蔻酸0.816%,棕榈酸27.05%,硬脂酸5.05%,棕榈油酸6.322%,油酸45.927%,亚油酸13.86%,亚麻酸0.30%。

The increase of microwave power density and rendering time can increase the yield of chicken fat and decrease the water content.However,little change in water content of chicken fat was found when the power density and irradiation time was increased higher than 2.75 W/g and 10 min,respectively.Based on the single factor experiments and the central composite design,the optimal extraction conditions of chicken fat were determined as follows power density 2.7325 W/g and rendering time 11.3 min.The yield of chicken fat was 84.2% under the above mentioned conditions.The differences between the chicken fat extracted by microwave ren dering and wet rendering are compared.The chicken fat extracted by microwave has the lower POV value,being easy to separate with scrapand taking less time.The chicken fat has different fatty acids contents by different extracted methods.The sample extracted by microwave rendering contains C12：0 0.675%,C14：0 0.816%,C16：0 27.05%,C18：0 5.05%,C16：1 6.332%,C18：1 45.927%,C18：2 13.86% and C18：3 0.30%.