微波化学法脱除油菜籽饼粕中硫苷的研究  

Microwave-Chemistry Removal of Glucosinolate from Rapeseed Meal

作　　者：于洋[1] 王承明[1] 

机构地区：[1]农业部食品安全评价重点开放实验室华中农业大学食品科学技术学院,武汉430070

出　　处：《中国粮油学报》2011年第3期47-51,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD21B03)

摘　　要：利用微波化学脱除法及响应面设计法对菜籽饼粕中硫苷的脱除工艺进行研究。对多种化学试剂脱毒效果进行比较,筛选最佳试剂,并在单因素的基础上,选定饼粕初始含水量、微波时间、化学试剂浓度3个因素,通过响应面分析得到了优化组合条件。最佳工艺条件是:CaCl2处理菜籽饼粕后,在700 W微波条件下,饼粕初始含水率为33.7%,微波时间为2.29 min,化学试剂质量分数为3.2%,硫苷脱除率为69.27%。Microwave - chemistry extraction of glucosinolate from rapeseed meal was studied by adopting response surface methodology design. One from twelve reagents was selected as de -glucosinolate reagent by comparing their extraction effects. Three factors, such as initial moisture of meal, extraction time and chemical reagent concentration, were investigated on the basis of single factor tests. By analyzing the response surface plots, the optimal conditions were established. Results：The optimal conditions are treating rapeseed meal with chemical reagent CaC12 at concentration of 3.2% , microwave power 700 W, initial moisture of meal 33.7% , and extraction time 2.29 min. The corresponding removal rate of glucosinolate is 69.27%.

关 键 词：硫苷 脱除 微波 化学试剂 响应曲面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]