粮油食品科技2016，Vol.24Issue(2)：29-34,6.
响应面法优化小麦胚芽油磷酸辅助水化脱胶工艺
Optimization of phosphoric acid -assisted hydrated degumming of wheat germ oil by response surface
胡新娟 1张正茂 1寇秀云1
作者信息
- 1. 西北农林科技大学 食品科学与工程学院，陕西 杨凌 712100
- 折叠
摘要
Abstract
Based on single factor experiment,phosphoric acid was chosen as degumming agent of wheat germ oil.The mathematical model between the amount of phosphoric acid,water,temperature,stirring time and the phospholipid content in the degummed oil was established by central composite design and response surface optimization.The optimum degumming conditions were as follows:amount of phosphoric acid 0.51%,degumming temperature 60 ℃,time 31 min,the amount of water 3.53 times of the initial content of phospholipid.The phospholipid content of degummed wheat germ oil was 9.31 mg/kg which was close to the predicted value 9.10 mg/kg.Therefore,the model was feasible to forecast the degum-ming results under different technology.关键词
响应面法/小麦胚芽油/脱胶Key words
response surface/wheat germ oil/degumming分类
轻工纺织引用本文复制引用
胡新娟,张正茂,寇秀云..响应面法优化小麦胚芽油磷酸辅助水化脱胶工艺[J].粮油食品科技,2016,24(2):29-34,6.
