反胶束萃取豆油对脂肪酸成分的影响  

Effect of reverse micelle extraction on fatty acid composition of soybean oil

作　　者：杨宏顺[1] 陈复生[1] 李红良[1] 赵隨 

机构地区：[1]郑州工程学院粮油食品学院,郑州450052

出　　处：《食品工业科技》2002年第2期23-24,共2页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(971070103)

摘　　要：用AOT/异辛烷反胶束体系从全脂豆粉中同时分离大豆蛋白和油脂;考察了预处理、加酶、温度、WO值对脂肪酸(FA)组分的影响。结果表明,反胶束萃取时对FA组分影响不大,除WO外,各因素几无影响,WO对FA影响较大,可能与AOT残留有关。AOT/iso -octane reverse micelles was used for the simultaneous extraction of protein and oil from soybean powder.Effects of pretreatment,protease,temperature and WO value have been studied on the fatty acid constitution of the oil extracted.It was indicated that the reverse micelles system had little effects on FA.Only W0showed some effects,which mig ht be a result of AOT residue.

关 键 词：大豆油 反胶束萃取 脂肪酸成分 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]