高酸值米糠油酶法酯化脱酸研究  

Deacidification of High-acid Rice Bran Oil by Enzymatic Esterification

作　　者：吴聪[1] 曾庆梅[1] 靳靖[1] 魏春燕[1] 黄博英[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,合肥230009

出　　处：《农业机械学报》2011年第6期156-160,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(30871739;31071556);安徽省教育厅重点科研资助项目(KJ2007A099);安徽省重点攻关项目(07010302117)

摘　　要：对脂肪酶Novozym 435催化高酸值米糠油酯化脱酸进行了研究。利用响应面分析法(RSM)优化脱酸条件。根据Box-Benhnken中心组合试验设计原理对试验条件进行优化,在分析各因素显著性及其交互作用的基础上,得出米糠油酯化脱酸最佳工艺参数为:酶质量分数1.1%、甘油添加量0.42 mg、温度56.4℃、反应时间23.2h。实际测得脱酸后米糠油酸值(KOH)由56 mg/g降为5.04 mg/g,游离脂肪酸酯化率达到91%,与模型预测值基本相符。Deacidification of high-acid rice bran oil catalyzing by esterification using lipase Novozym 435 were studied.According to response surface method（RSM） and Box-Benhnken experimental design,the best conditions of enzymatic esterification were optimized based on the analysis of significant factors and their interactions.The optimum conditions were：enzyme concentration of 1.1%,initial glycerol of 0.42 mg,reaction temperature of 56.4℃,the reaction time of 23.2 h.Under the conditions,rice bran oil acid value（KOH） decreased from 56 mg/g to 5.04 mg/g,the esterification rate of free fatty acid（FFA） reached to 91% and matched the prediction value by model.

关 键 词：米糠油 脂肪酶 Novozym 435 酯化脱酸 响应面分析法 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]