水洗法去除蓖麻饼粕中蓖麻碱工艺优化  

Optimization of the remove process for ricinine from castor bean meal by water

作　　者：穆莎茉莉[1,2] 陈永胜[1,2] 黄凤兰[1,2] 张继星[1,2] 冀照君[1,2] 邱靖[3] 

机构地区：[1]内蒙古民族大学生命科学学院,内蒙古通辽028000 [2]内蒙古自治区高校蓖麻产业工程研究中心,内蒙古通辽028000 [3]内蒙古民族大学农学院,内蒙古通辽028000

出　　处：《食品工业科技》2013年第7期239-242,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31260336);内蒙古自治区高校蓖麻产业工程技术研究中心项目(BMYJ2010001);内蒙古民族大学科学研究项目(MDX2010035);军事科学院军事兽医研究所与内蒙古民族大学横向课题(MV-201008-2)

摘　　要：采用响应面法优化蓖麻饼粕中蓖麻碱的去除工艺,以蓖麻碱去除率为考察指标,在单因素基础上,选取料液比、处理温度及处理时间三个因素进行中心组合实验,通过响应面分析法对处理温度、处理时间及料液比进行优化,得到蓖麻碱去除工艺的最佳料液比为1:7,最佳处理温度80℃,最佳处理时间6h,此时蓖麻碱的去除率为84.12%。The remove process for ricinine from castor bean meal was optimized by response surface methodology with removal rate of ricinine as investigate index. Based on the single-factor tests, the center combination experiment was established with three key factors of material liquid ratio, treatment temperature and treatment time. The remove process parameters of material liquid ratio, treatment temperature and treatment time was optimized through response surface analysis.The result showed that optimal remove process parameters were material liquid ratio of 1 ：＇7, treatment temperature of 80~C and treatment time of 6h.Under the optimal remove conditions,the removal rate of ricinine from castor bean meal was up to 84.]2%.

关 键 词：响应面法 蓖麻碱 去除率 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]