β-环糊精脱除猪油中胆固醇的研究  

Cholesterol removal from lard with β-cyclodextrin

作　　者：肖杨[1] 罗永康[1] 于海燕[1] 何刚强 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]浙江金大地生物工程股份有限公司,浙江314100

出　　处：《肉类研究》2005年第11期40-43,共4页Meat Research

基　　金：浙江省科技厅资助项目(2003C12002)

摘　　要：本实验利用三因素二次正交旋转设计,研究了搅拌温度、搅拌时间和β-环糊精添加量对β-环糊精包埋法脱除猪油胆固醇效果的影响,建立了各因素与胆固醇脱除率的回归方程,筛选出了较理想的胆固醇脱除条件,即:搅拌时间90min、搅拌温度45℃和β-环糊精添加量8.5%。在这三个因素中,β-环糊精添加量为主要影响因素,而搅拌时间的影响较小。This study was carried out to determine the effects of three different factors （mixing temperature, mixing time and β-cyclodextrin concentration） in reduction of cholesterol in lard-water mixture by application of B-cyclodextrin. Three factors quadratic rotating design was applied in the experiment.The regression equation of cholesterol reduction with mixing temperature, mixing time and β-cyclodextrin concentration was established. The optimized conditions for the process was addition of 8.5% β-cyclodextrin, mixing temperature of 45℃ and 90-min mixing time. β-cyclodextrin concentration was the most effective factor. Among other factors, mixing time （30 to 150 min） did not significantly affect cholesterol removal.

关 键 词：脱除胆固醇 Β-环糊精 猪油 胆固醇脱除 脱除率 正交旋转设计 搅拌时间 搅拌温度 添加量 回归方程 

分 类 号：TS201[轻工技术与工程—食品科学]