分子蒸馏法纯化低热量结构脂质的工艺优化  

Purification of Low-Calorie Structured Lipids by Molecular Distillation

作　　者：操丽丽[1] 庞敏[1] 吴学凤[1] 潘丽军[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2015年第6期6-11,共6页Food Science

基　　金：国家自然科学基金面上项目(31371729);“十一五”国家科技支撑计划项目(2010BAD01B07);合肥工业大学青年教师创新项目(2013HGQC0006)

摘　　要：采用二级分子蒸馏对酶法制备的低热量结构脂质进行纯化研究,考察分子蒸馏工艺参数对低热量结构脂质的酸值和纯度的影响。在单因素试验结果基础上,采用响应面法优化二级分子蒸馏工艺参数。结果表明,当二级分子蒸馏工艺条件为蒸馏温度122℃、刮板转速240 r/min、进料速率2.0 m L/min时,低热量结构脂质的酸值降为0.93 mg KOH/g,纯度为60.25%,所得回归模型拟合度良好。Low-calorie structured lipids were synthesized by lipase-catalyzed reaction and purified by secondary molecular distillation. The effect of molecular distillation parameters on acid value and purity of low-calorie structured lipids were investigated. The process parameters of secondary molecular distillation were optimized by the combined use of single factor method and response surface methodology. The results showed the degree of fitting of the regression model was good. The optimum secondary molecular distillation process was achieved at 122 ℃ with a scraper speed of 240 r/min and a feeding rate of 2.0 m L/min. The acid value of the resulting low-calorie structured lipids was reduced to 0.93 mg KOH/g with a purity of 60.25%.

关 键 词：分子蒸馏 低热量结构脂质 酸值 纯度 纯化 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]