尿素包合法富集压榨松籽油中皮诺敛酸工艺优化  

Optimization of the process for the enrichment of pinolenic acid from pressed pine seed oil by urea inclusion method

作　　者：刘志鑫 刘志彬[1] 张根生[1] 岳晓霞[1] 杨慧铎 许春明 LIU Zhi-xin, LIU Zhi-bin ,ZHANG Gen-sheng, YUE Xiao-xia, YANG Hui-duo, XU Chun-ming(College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品与机械》2018年第8期183-188,共6页Food and Machinery

基　　金：哈尔滨商业大学研究生创新科研项目(编号:YJSCX2017-463HSD)

摘　　要：以压榨松籽油为原料,研究乙醇浓度、脂肪酸与尿素比、脂肪酸与乙醇比、包合时间、包合温度及包合次数对松籽油中皮诺敛酸的影响。在单因素试验的基础上,以皮诺敛酸含量和损失率的综合分为响应值,根据Box-Behnken中心组合试验设计原理,进行优化试验设计,并建立皮诺敛酸的尿素包合回归模型。研究表明:脂肪酸:尿素=1:2. 88(g/g),脂肪酸:乙醇=1:7. 98 (g/mL),包合时间23. 44 h,包合温度4. 18℃,该条件下对皮诺敛酸进行二次包合,含量可由一次包合的39. 27%提高到53. 36%,皮诺敛酸损失率为17. 24%,综合分值为0. 954 3,综合评价指标最高。The effects of different concentration of ethanol,ratio of fatty acid to urea,ratio of fatty acid to ethanol,inclusion time,inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test,the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid：urea = 1：2. 88（g/g）,fatty acid：ethanol = 1 ：7. 98（g/mL）,inclusion time was 23. 44 h,and the inclusion temperature was 4.18 ℃. Under this condition,the content was increased from 39. 27% to 53. 36%,with 17. 24% loss of pinolenic acid,and the comprehensive score was 0. 954 3,and the comprehensive evaluation index was the highest.

关 键 词：皮诺敛酸 松籽油 尿素包合 十八碳三烯酸 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]