摘要
采用响应面优化尿素包合法富集黑加仑籽油中γ-亚麻酸的最佳工艺。在单因素试验基础上,选择包合温度、尿素/混合脂肪酸配比、95%乙醇/尿素配比(mL/g)、包合时间为考察因素,进行四因素三水平的Box-Behnken中心组合设计,采用响应面法分析4个因素对籽油中γ-亚麻酸含量的影响。结果表明,尿素包合法富集黑加仑籽油中γ-亚麻酸的最佳工艺为包合温度-20℃、尿素/混合脂肪酸配比3.5∶1、95%乙醇/尿素配比2.5∶1(mL/g)、包合时间21h,在此条件下,包合后籽油中γ-亚麻酸含量平均值为24.27%。
The present study aimed to optimize enrichment of γ-linolenic acid from blackcurrant seeds oil using urea inclusion method and response surface methodology（RSM） combined with a 4-variable,3- level BoxBehnken central composite design（CCD） on the basis of single factor experiments.Inclusion temperature,ratio of urea-to-fatty acid,ratio of 95 % ethanol-to-urea（mL/g）and inclusion time were studied.Results showed that the optimized enrichment conditions are inclusion temperature-20 ℃,urea-to-fatty acids ratio 3.5 ∶ 1,95 %ethanol-to-urea ratio 2.5 ∶ 1（mL/g）and inclusion time 21 h,resulted in a average γ-linolenic acids of seeds oil yield of up to 24.27 %.
出处
《食品研究与开发》
CAS
北大核心
2014年第8期51-54,共4页
Food Research and Development
基金
佳木斯市2011年度重点科研课题(NO.11097)
关键词
黑加仑籽油
γ-亚麻酸富集
尿素包合法
响应面分析法
blackcurrant seeds oil
γ-linolenic acid enrichment
urea inclusion method
response surface methodology（RSM）
