响应面法优化β-环糊精脱除鸭蛋黄油脂胆固醇工艺条件  

Optimization of Cholesterol Removal in Duck Yolk Oil Using(3- Cyclodextrin and Response Surface Methodology

作　　者：李永[1] 陈有亮[1] 任大喜[1] 

机构地区：[1]浙江大学动物科学学院,杭州310058

出　　处：《中国粮油学报》2014年第10期56-62,66,共8页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重大科技专项(2012C12016-4)

摘　　要：为了获得β-环糊精脱除鸭蛋黄油脂胆固醇的最佳工艺条件,选用五因素五水平的中心组合设计,以水油比(W:O)、β-环糊精与油之比(β-CD:O)、时间、温度、搅拌速度为影响因素,以胆固醇脱除率、蛋黄油脂回收率为响应值,建立了回归模型。结果表明:温度、W:O与时间、时间与搅拌速度的交互效应对两响应值都有显著影响(P<0.01);W:O与β-CD:O、W:O与温度、时间与温度的交互效应虽对胆固醇脱除率影响不显著(P>0.05),但对油脂回收率有显著影响(P<0.01)。利用渴求函数的响应曲面图、等高线图优化两响应,确定了最佳工艺条件:W:O=1.45(V/m),β-CD:O=0.30(m/m),时间21.83 min,温度10℃,搅拌速度975.83 r/min。在此条件下,预测的渴求值为0.752,胆固醇脱除率为72.48%,油脂回收率为68.05%,并验证了回归模型的有效性。A process to reduce cholesterol in duck yolk oil by β-cyclodextrin has been optimized based on response surface methodology.5 different factors （water：oil ratio [W∶ O],β-CD：oil ratio [β-CD∶ O],temperature,time and stirring speed） on cholesterol reduction,cholesterol removal ratio and yolk oil recovery were taken as response.The developed response model of cholesterol removal ratio has been taken a second-order polynomial regression model; quartic terms were incorporated into the yolk oil recovery regression model at the same time.Effects involving stirring time,interaction temperture （W∶ O,time） and （time,stirring speed） were significant in both the two responses.Though interaction terms （W∶ O,β-CD∶ O） （W∶ O,temperature） and （temperature,time） were insignificant for cholesterol removal ratio （%）,they were significant for yolk oil recovery （%）.Response surface and contour plots were used to optimize the two responses.The process condition for best combination of response functions were as follows：W∶ O =1.45 （V/m）,β-CD∶ O =0.30 （m/m） at 10.00 ℃,975.83 r/min,stirring for 21.83 min,desirability of 0.752,cholesterol removal ratio of 72.48% and yolk oil recovery of 68.05%.

关 键 词：响应面 鸭蛋黄油脂 Β-环糊精 胆固醇脱除 渴求值 

分 类 号：TS222.2[轻工技术与工程—粮食、油脂及植物蛋白工程]