响应面法优化固相化脂酶Lipozyme TL IM催化菜籽油水解过程  

Optimization of hydrolysis of rapeseed oil with Lipozyme TL IM catalysis by response surface methodology

作　　者：洪鲲[1] 乙引[1] 张豪[1] 张习敏[1] 

机构地区：[1]贵州师范大学生命科学学院,贵阳550001

出　　处：《中国油脂》2011年第9期39-42,共4页China Oils and Fats

基　　金：贵州省科技计划项目(黔科合NY[2006]3031号);贵州省科技创新人才团队建设项目(黔科合人才团队[2009]4007号);贵州师范大学青年教师科研发展基金(校科青2007-1-34)

摘　　要：采用响应面法对固相化脂酶Lipozyme TL IM水解菜籽油过程中影响水解率的因素进行优化。采用Plackett-Burman法对5个因素进行了筛选,结果表明水油质量比值、反应温度和反应时间3个因素对水解率影响显著。利用最陡爬坡试验、Box-Behnken设计结合响应面分析得到各因素最佳水平为:水油质量比值0.617,反应温度60.1℃,反应时间18.23 h,在此条件下水解率预测值可达到79.35%。实测结果与响应面拟合所得方程的预测值符合良好。Response surface methodology （RSM） was adopted to study the key parameters in hydrolysis of rapeseed oil by immobilized lipase Lipozyme TL IM. Plackett - Burman design was used to evaluate the effects of five factors. With statistic regression analysis, the significant factors affecting the degree of hydrolysis were determined as follows ： mass ratio of water to oil, reaction temperature and time. The optimal mass ratio of water to oil, reaction temperature and time were defined as 0. 617,60. 1 ℃ and 18.23 h by the steepest ascent design, Box - Behnken design and response surface analysis. Under these conditions the degree of hydrolysis reached the highest theoretical value 79. 35 %, and the measured value was consistent well with the predicated one.

关 键 词：菜籽油 LIPOZYME TL IM脂肪酶 水解 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]