β-环糊精脱除蛋黄中胆固醇工艺的优化  

The optimization of cholesterol reduction from egg yolk using β-cyclodextrin

作　　者：吕婷婷[1] 陈有亮[1] 

机构地区：[1]浙江大学动物科学学院,浙江杭州310058

出　　处：《食品与发酵工业》2016年第12期111-114,共4页Food and Fermentation Industries

基　　金：浙江省重大科技专项重点农业项目(2012C2016)

摘　　要：为优化β-环糊精包合法对蛋黄中胆固醇脱除的工艺条件,提高脱除率,选用3因素3水平的二次通用旋转设计,以稀释倍数、β-环糊精添加量、混合温度为影响因素,以胆固醇脱除率为响应值,建立回归模型。结果表明:各因素对蛋黄胆固醇脱除率的影响大小顺序为,β-环糊精添加量﹥稀释倍数﹥混合温度。胆固醇脱除的最佳工艺参数为,稀释2.67倍,β-环糊精添加的质量分数为19.33%,混合温度48.89℃,在此条件下,蛋黄胆固醇脱除率的理论值为89.82%,验证试验值为89.01%。Beta cyclodextrin was used to remove cholesterol in egg yolk. To increase removal rate , the technolo- gy was optimized by quadratic general rotary design. Dilute ratio,the amount of beta cyclodextrin and mixing tempera- ture were chosen as the main factors and cholesterol removal was chosen as the response value to establish a regression model. The results showed that the influence of the amount of beta cyclodextrin added into the egg yolk was stronger than the dilution ratio and mixing time. The optimal conditions were obtained as follows： dilution ratio 2.67, the mass fraction of beta cyclodextrin 19.33% ,mixing temperature 48.89 ℃. Under these conditions,the theoretical value of cholesterol removal rate was 89.82% ,and the test value was 89.01%. The study provides a reference for the process of low cholesterol egg products.

关 键 词：Β-环糊精 蛋黄胆固醇 胆固醇脱除 响应面分析 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]