辣椒粗脂肪提取最佳条件优化研究  

STUDY ON THE BEST EXTRACTION METHOD OF PEPPERS' CRUDE FAT

作　　者：蓬桂华[1] 韩世玉[1] 杨万荣[1] 苏丹[1] 

机构地区：[1]贵州省辣椒研究所,贵州遵义563006

出　　处：《山东农业大学学报（自然科学版）》2013年第3期352-356,共5页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：黔科合院所创新[2012]4003;黔科合丁字[2012]2196号

摘　　要：为探明辣椒粗脂肪的最佳测定方法,通过L9(34)正交设计表,选择样品粒径、浸提温度、浸提时间和物料比作为考察因素,用脂肪提取仪SZF-06A研究了辣椒粗脂肪含量。结果表明:辣椒样品粒径对测定结果影响最大,之后依次是提取温度、物料比和、提取时间。根据以上研究结果确定,辣椒粗脂肪含量测定的最佳提取方案为辣椒粉末过100目分样筛,提取温度为50℃,提取时间为60 min,物料比为1:100,提取率。In order to explore the best determination methods of peppers＇ crude fat, we took diameter of sample, extraction time and material ratio as the investigation factors, used L9 （34） orthogonal design and fat analyzer SZF-06A to determined peppers＇fat content. The result showed that, the order of the influence size on the de- termination result was that diameter of sample 〉 extraction temperature 〉 material ratio 〉 extraction time. On the basis of this result , we picked up the best scheme for peppers＇ crude fat extraction was that pepper powder was passed the 100 - eqes screen, extraction temperature was 50℃, extraction time was 60min and the material ratio was 1 ： 100

关 键 词：辣椒 粗脂肪 正交设计 脂肪测定仪 

分 类 号：Q657.32[生物学—生物物理学] Q658.2