| 响应面法优化水酶法提取碧根果油的研究 |
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| 引用本文： | 王静,张友青,陈燕茹,郑婷,安啸.响应面法优化水酶法提取碧根果油的研究[J].安徽农业科学,2017,45(28). |
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| 作者姓名： | 王静 张友青 陈燕茹 郑婷 安啸 |
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| 作者单位： | 浙江公正检验中心有限公司,浙江临安,311300;临安市产品质量监测中心,浙江临安,311300 |
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| 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∶m L)、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。
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| 关 键 词： | 碧根果油 提取率 水酶法 响应面分析 |
Optimization of Aqueous Enzymatic Extraction of Pecan Oil by Response Surface Methodology |
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| 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. |
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| Keywords: | Pecan oil Extraction rate Aqueous enzymatic extraction Response surface analysis |
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