响应面法优化微波预处理文冠果冷榨工艺的研究

Optimization of microwave pretreatment for cold pressing of Xanthoceras sorbifolia Bunge. seed by response surface methodology

以文冠果种仁为原料,采用不同条件进行微波预处理,然后加入文冠果种壳进行压榨制油,探讨微波预处理对文冠果出油率和油脂品质的影响。在单因素实验的基础上,采用Box-Behnken响应面分析法优化微波预处理文冠果冷榨工艺条件。结果表明:微波预处理冷榨文冠果油的最佳工艺条件为原料水分8.3%、仁壳比9∶1、微波时间5.4 min、微波功率960 W,在此工艺条件下文冠果出油率为56.79%,比直接冷榨文冠果的出油率(46.37%)提高10.42个百分点。微波预处理使文冠果油酸价和过氧化值略微提高,但对其脂肪酸组成和含量几乎没有影响。

Xanthoceras sorbifolia Bunge. seed kernels were pretreated by microwave under different conditions, then the husks was added, and the oil was obtained by cold-pressing. The effects of microwave pretreatment on the yield and quality of Xanthoceras sorbifolia Bunge. seed oil were discussed. On the basis of single factor experiment, the process conditions were optimized by Box-Behnken response surface methodology. The optimal conditions were obtained as follows: water content of raw materials 8.3%, ratio of kernels to husks 9∶1, microwave time 5.4 min and microwave power 960 W. Under these conditions, the yield of Xanthoceras sorbifolia Bunge. seed oil was 56.79%, increasing by 10.42 percentage points compared with the yield(46.37%) of direct cold-pressed oil. Microwave pretreatment slightly increased the acid value and peroxide value of the oil, but had little effect on its fatty acid composition and content.