摘要
采用草酸对米糠毛油进行脱胶,在单因素实验基础上,根据Box-Benhnken中心组合实验设计原理,设计三因素三水平的响应面优化实验。在分析各个因素的显著性和交互作用后,得出米糠油草酸脱胶的最佳工艺条件:草酸添加量0.82%,加水量6.65%,反应时间31min,反应温度50℃;模型预测脱胶米糠油磷脂含量为39.93mg/kg,实测值为40.22mg/kg。在此条件下,米糠油脱胶率达到94.3%,且经草酸脱胶的米糠油在高温下色泽变化不大。
The response surface method is designed according to the principle of Box-Benhnken central combination design based on the single factor experiments to optimize the oxalic acid degumming process of rice bran oil. The results show that the optimal conditions are obtained as follows, oxalic acid of 0. 82%, water of 6. 65%, reaction time of 31 rain, reaction temperature of 50 ℃. The predicted phospholipid content in rice bran oil is 39.93 mg/kg and measured value is 40.22 mg/kg. Under such conditions, the degumming rate reaches 94.3 %, and the color of rice bran oil has little change during the heat.
出处
《中国调味品》
CAS
北大核心
2017年第4期36-41,共6页
China Condiment
基金
黑龙江省科技攻关课题(GC12B403)
关键词
米糠油
草酸
脱胶
响应面法
rice bran oil
oxalic acid
degumming
response surface method
