二次回归正交旋转组合设计 优化苏麻饼粕中植酸的提取工艺  

Optimizing of extraction of phytic acid in perilla meal through quadratic regression rotation combination design

作　　者：唐春红[1] 李鹏[1] 朱建飞[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,绿色食品研究所,重庆400067

出　　处：《食品工业科技》2011年第7期292-296,共5页Science and Technology of Food Industry

基　　金：重庆工商大学研究生创新型科研项目(yjscxx2010-21)

摘　　要：在单因素实验的基础上,采用二次回归正交旋转组合设计,研究了饼粕粒径(X1)、盐酸浓度(X2)、浸提时间(X3)、浸提温度(X4)及料液比(X5)5个因素对苏麻饼粕中总植酸得率的影响,并用DPS7.05分析软件建立了5个因素与植酸得率之间的回归模型:Y=2.48748+0.11968X1+0.11318X2+0.00821X3+0.04922X4+0.05354X5+0.05193X12-0.02435X22+0.01836X32-0.00272X42-0.00605X52,得出了各因素对植酸总得率的影响顺序为:饼粕粒径>盐酸浓度>料液比>浸提温度>浸提时间。从模型可知,当饼粕粒径为120目、盐酸浓度0.63mol/L、浸提时间20min、浸提温度51℃、料液比1∶8条件下的植酸得率最高,可达3.13%,验证实验结果与理论值基本一致。Based on single factor experiments,the quadratic regression rotation combination design with five factors were used to study the effect of diameter （ X1）, hydrochloric acid concentration （ X2 ）, extraction time （ X3 ）, extraction temperature（X4）and ratio of liquid to solid （X5 ）on the yield of total phytic acid from the perilla meal. Mathematical model of yield on five factors were established by software DPS7.05, as show in the equation, Y=2.48748＋0.11968X,＋0.11318X2＋0.00821X3＋0.04922X4＋0.05354X5＋0.05193X1^2=0.02435X2^2＋0.01836X3^2=0.00272X4^2=0.00605X5^2.The effect of five factors on yield was as follows：diameter 〉 hydrochloric acid concentration 〉 ratio of liquid to solid 〉 extraction temperature 〉 extraction time.It was concluded from the model that when diameter,hydrochloric acid concentration, extraction time, extraction temperature and ratio of liquid to solid were 120 mesh,0.63mol/L, 20min,51℃ and 1：8,the yield was the maximal（3.13% ）and consistent with the verification testing result.

关 键 词：植酸 苏麻饼粕 提取工艺 二次回归正交旋转组合设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]