无溶剂体系酶法制备富含甘油二酯稻米油的研究  

Study on solvent-free enzymatic preparation of rice oil enriched diacylglycerol

作　　者：郭雄[1] 万聪[1] 何东平[1,2] 胡传荣[1,2] GUO Xiong WAN Cong HE Dong-ping HU Chuan-rong(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,湖北武汉430023

出　　处：《粮食与油脂》2017年第6期58-62,共5页Cereals & Oils

基　　金：国家粮食公益性行业科研专项(201313012)

摘　　要：以高酸值稻米油和单甘酯为原料,在单因素试验的基础上,利用P1ackett-Burman试验对各因素进行筛选,得出反应时间、反应温度、酶添加量是影响酶法制备富含甘油二酯稻米油工艺的主要因素;再利用Box-Behnken响应面法优化,得到最佳工艺条件为反应时间9.7h、反应温度67℃、酶添加量3%,在此工艺条件下,稻米油中甘油二酯的含量达到46.68%。High acid value of rice oil and monoglycerid were used as raw material. On the basis of single factor, various factors were selected by Plackett-Burman test. The results showed that reaction time, reaction temperature and enzyme dosage were the main influencing factors of enzymatic preparation of rice oil enriched diacylglycerol. The Box-Behnken response surface method was used to optimize the process conditions, The optimum conditions were as follows： reaction time 9.7 h, reaction temperature 67℃ and enzyme dosage 3%. Under these conditions, diacylglycerol reached 46.68% in rice oil.

关 键 词：甘油二酯 高酸值稻米油 PLACKETT-BURMAN设计 Box-Behnken响应面法优化 酶法 

分 类 号：TS201.21[轻工技术与工程—食品科学]