微波熬炼制取鸡油的条件研究 microwave extraction of chicken fat from chicken depot fat.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.11 微波熬炼制取鸡油的条件研究 殷比，芮汉明，张立彦 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：微波功率密度增加、熬炼时间延长可提高鸡油的得率，降低其水分含量，但当微波功率密度超过 2.75 W/g、时间超过 10 min 后，鸡油得率及水分含量变化不显著。经响应面分析法优化得到微波熬炼鸡板油的最佳条件为：功率密度 2.7325 W/g ，提取时间 11.3 min。回归模型预测最优条件下鸡油得率为：84.279%，验证值为：84.2%，与预测值误差为0.09%。与湿法熬煮相比，微波熬炼 所得鸡油得率高，POV 值较低，而 AV 值较高，颜色稍暗且偏红，黄色较浅。经 GC-MS 分析，不同熬制方法得到的鸡油的脂肪酸组 成显著不同，微波熬炼所得鸡油中脂肪酸相对含量为月桂酸 0.675%，肉豆蔻酸 0.816%，棕榈酸 27.05% ，硬脂酸 5.05%，棕榈油酸 6.322%，油酸45.927% ，亚油酸 13.86%，亚麻酸0.30%。 关键词：微波；熬炼；鸡油；得率；组成 文章篇号：1673-9078(2010)11-1223-1228 Microwave Extraction of Chicken Fat from Chicken Depot Fat YIN Bi, RUI Han-ming, ZHANG Li-yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The increase of microwave power density and rendering time can increase the yield of chicken fat and decrease the water content. However, little change in water content of chicken fat was found when the power density and irradiation time was increased higher than 2.75 W/g and 10 min, respectively. Based on the single factor experiments and the central composite design, the optimal extraction conditions of chicken fat were determined as follows power density 2.7325 W/g and rendering time 11.3 min. The yield of chicken fat was 84.2% under the above mentioned conditions. The differences between the chicken fat extracted by microwave ren dering and wet rendering are compared. The chicken fat extracted by microwave has the lower POV value, being easy to separate with scrapand taking less time. The chicken fat has different fatty acids contents by different extracted methods. The sample extracted by microwave rendering contains C12:0 0.675%, C14:0 0.