米糠油制备甘二酯工艺优化  

Optimization of process for diacylglycerol preparation from rice bran oil

作　　者：王霞[1] 程娟[1] 易伟民[1] 赵忠杉 鹿保鑫[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]天津龙威粮油工业有限公司,天津300461

出　　处：《食品与机械》2015年第2期216-221,共6页Food and Machinery

基　　金：黑龙江省农垦总局技术开发项目(编号:HNK13KF-14)

摘　　要：采用响应面法优化米糠油制备甘二酯的工艺条件。在反应温度、反应时间、固定化脂肪酶添加量及反应物质量比4个单因素试验的基础上,通过四元二次回归正交旋转组合设计结构矩阵的建立,构建以甘二酯产率为响应值的二次回归模型并进行分析。结果表明:当温度为26℃、反应时间为10h、固定化脂肪酶添加量为8.5%及反应物质量比为14∶1时,甘二酯产率理论为60.36%,实际为58.31%,相对误差为3.4%。Technology conditions for diacylglycerol preparation from rice bran oil were optimized by response surface methodology.On the basis of four single factor experiments,for reaction temperature,reaction time,immobilized lipase addition quantity and reactants weight ratio were chosen as influence factors,through four-factor quadric orthogonal regression test and structure matrix constructing,quadratic regression model with diacylglycerol yield as response value was set up and analyzed.The results showed that optimal preparation conditions were reaction temperature 26℃,reaction time 10 h,immobilized lipase addition 8.5% and reactant weight ratio 14 ∶ 1.Under these optimized conditions,the theoretical yield was 60.36%,practical yield was 58.31% with relative error 3.4%.

关 键 词：米糠油 甘二酯 酶法 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]