溶液浸取法脱除菜籽饼中抗营养因子的研究  

Study on Antinutrition Factor in Rapeseed Cake by Solution Immersion

作　　者：王珏 孙小祥 蔡成娟 许若冰 朱兆旭 刘茂函 石开仪 WANG Jue;SUN Xiao-xiang;CAI Cheng-juan;XU Ruo-bing;ZHU Zhao-xu;LIU Mao-han;SHI Kai-yi(School of Chemistry and Chemical Engineering,Qiannan Normal University for Nationalities,Guizhou Duyun 558000,China)

机构地区：[1]黔南民族师范学院化学化工学院,贵州都匀558000

出　　处：《广州化工》2023年第10期76-78,共3页GuangZhou Chemical Industry

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2017352]);黔南民族师范学院支持引进高层次人才研究专项项目(编号2021qnsyrc10)。

摘　　要：菜籽饼中有植酸、单宁、芥子碱、硫甙等抗营养因子,对动物机体有害。针对目前亟需解决的菜籽饼中硫甙脱除效率,提出了丙酮溶液浸取菜籽饼脱除抗营养因子的新工艺。先后采用单因素逐项实验设计法、响应面实验设计法研究料液比、温度、浸取时间对菜籽饼中抗营养因子脱除率的影响,结果发现,当料液比为1∶5(g/mL)、温度为40℃、浸取时间为120 min时,抗营养因子硫甙脱除率最高,可达到98.7%。Rapeseed cake contains phytic acid,tannin,sinapine,glucosinolate and other anti nutritional factors,which is harmful to animals.Aiming at the removal efficiency of glucosinolates in rapeseed cake,a new process of removing anti nutritional factors by soaking rapeseed cake in acetone solution was proposed.The effects of material liquid ratio,temperature and leaching time on the removal rate of anti nutritional factors in rapeseed cake were studied by single factor item by item experimental design method and response surface experimental design method.The results showed that when the material liquid ratio was 1:5(g/mL),the temperature was 40℃and the leaching time was 120 min,the removal rate of anti nutritional factors glucosinolates was the highest,which could reach 98.7%.

关 键 词：菜籽饼 抗营养因子 硫甙 脱除率 

分 类 号：TQ917[化学工程]