冷析法精炼冷榨芝麻油响应面优化研究.pdfVIP

AND 201lV01．36 10 CHINA0115 FATS No．1l 油脂加工 冷析法精炼冷榨芝麻油的响应面优化研究 彭 乐，梁少华，王亚东 (河南工业大学粮油食品学院。郑州450052) 摘要：利用响应面法对冷析法精炼冷榨芝麻油工艺条件进行优化。在单因素预实验基础上，选取实 验因素与水平，根据中心组合(Box—Benhnken)实验设计原理，采用三因素三水平的响应面分析 法，依据回归分析确定各工艺条件的影响，以精炼冷榨芝麻油中磷脂含量为响应值做响应面和等高 线。在分析各个因素的显著性和交互作用后，得出冷析法精炼冷榨芝麻油的最佳工艺条件为：冷析 温度5℃，搅拌速度20r／min，冷析时间15h。在此条件下，精炼冷榨芝麻油的磷脂含量为 0．072％。 关键词：冷榨芝麻油；冷析精炼；磷脂；响应面分析 文献标志码：A 中图分类号：TS224；TQ644 ofthe isolation ofcold sesameseedoil Optimizationcooling refining pressed surface byresponsemethodology PENG Le，LIANGShaohua，WANGYadong of and of (DepartmentAgricultureFood，HenanUniversityTechnology，Zhengzhou450052，China) isolation ofcold sesameseedoil surfacemeth- Abstract：Thecooling process byresponse refining pressed thebasisof factorsandlevels se— was factor were odologyoptimized．On sin殍e experiments，experiment the central to ofBox—Benhnkencombination surface design，the lected．Accordingprinciple response withthreehctorsatthreelevelsWas mainhctors the were methodology adopted．The influencingprocess determined the surfaceandcontourwereconstructedthe byregressionanalysis，andresponse bytaking contentofrefinedcold sesanleseedoilasthe value．Theresultsshowe