响应面法优化鸭油超声波提取工艺
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摘要
探讨鸭油提取的最优方法和条件,为生产出符合国家标准要求的鸭油提供参考。方法:用鸭脂肪组织为实验材料,研究超声波提取鸭油的工艺条件并用响应面法进行优化。结果表明,在实验条件下,超声波提取鸭油的最佳条件:鸭脂肪50 g,液料比5∶1(m L∶g),功率360 W,温度30℃,提取时间43 min,出油率达到(86. 83±0. 40)%,所得鸭油的酸价为(1. 25±0. 03) mg/g,过氧化值为(0. 11±0. 05) g/100 g,符合国家相关标准规定。结论:超声波法处理鸭脂肪不仅出油率高,而且所得鸭油的色泽好,酸价、过氧化值符合相关标准的要求。
The optimal methods and conditions to extract duck oil were discussed to provide references for producing high quality duck oil in accordance with national standards. White duck fat was used as experimental material,the processing conditions to extract duck oil using ultrasonic extraction were studied and optimized by response surface method. The results showed that the best conditions to extract duck oil using ultrasonic were as follows: 50 g duck fat extracted at 30 ℃ and 360 W for 43 min,with a liquid to solid ratio of 5∶ 1. The yield of oil under this condition reached( 86. 83 ± 0. 40) %,the acid value was( 1. 25 ± 0. 03) mg/g,and the peroxide value was( 0. 11 ± 0. 05)g/100 g,which all met national standards. It was concluded that duck fat extracted using ultrasonic not only has high yield efficiency,but also has appealing color,and its acid value and peroxide value are both in line with standards.
The optimal methods and conditions to extract duck oil were discussed to provide references for producing high quality duck oil in accordance with national standards. White duck fat was used as experimental material,the processing conditions to extract duck oil using ultrasonic extraction were studied and optimized by response surface method. The results showed that the best conditions to extract duck oil using ultrasonic were as follows: 50 g duck fat extracted at 30 ℃ and 360 W for 43 min,with a liquid to solid ratio of 5∶ 1. The yield of oil under this condition reached( 86. 83 ± 0. 40) %,the acid value was( 1. 25 ± 0. 03) mg/g,and the peroxide value was( 0. 11 ± 0. 05)g/100 g,which all met national standards. It was concluded that duck fat extracted using ultrasonic not only has high yield efficiency,but also has appealing color,and its acid value and peroxide value are both in line with standards.
引文
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[30]许浮萍,张兰威,曹阳,等. Sn-2甘一酯薄层色谱方法改进及鸭油脂肪酸组成研究[J].食品科技,2013(10):64-69.
[2]韩海娜,王宝维,崔爱秀,等.响应面法优化鸭油精炼工艺的研究[J].中国家禽,2013,35(18):29-33.
[3]吴海玥.动物油脂生产加工技术研究进展[J].青海畜牧兽医杂志,2014,44(1):40-41.
[4]包音都古荣·金花,HESHUOTE MAILIS等.动物性油脂和植物油的安全性分析与评价[J].中国畜牧兽医,2016,43(4):1 111-1 117.
[5]FARMANI J,ROSTAMMIRI L. Characterization of chicken waste fat for application in food technology[J]. Journal of Food Measurement&Characterization,2015,9(2):151-159.
[6]ARNAUD E,COLLIGNAN A. Chicken fat dry fractionation:Effects of temperature and timeon crystallization,filtration and fraction properties[J]. European Journal of Lipid Science of Technology,2010,110(3):239-244.
[7]RASLI H I,SARBON N M. Effects of different drying methods on the rheological,functional and structural properties of chicken skin gelatin compared to bovine gelatin.[J]. International Food Research Journal,2015,22(2):584-592.
[8]ZHANG J,CHEN L,TANG X,et al. Ultrasonic-assisted ethanol extraction of flavonoids from Epimedium and their antioxidative effects on fats and oils[J]. Chinese Journal of Bioprocess Engineering,2012,10(1):13-18.
[9]ZHANG L,BI Y,RUI H. Effects of microwave rendering on the yield and characterist Ics of chicken fat from broiler abdominal fat tissue[J]. Journal of Food Science&Technology,2013,50(6):1 151-1 157.
[10]LIN L K,TAN F J. Influence of rendering methods on yield and quality of chicken fat recovered from broilerskin[J]. Asian-Australas J Anim Sci,2017,30(6):872-877.
[11]李朝阳,李良玉,贾鹏禹,等.鹅脂肪提取工艺研究及其组成分析[J].中国食品添加剂,2017(11):71-77.
[12]中国国家标准化管理委员会. GB 5009. 227—2016,食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2017.
[13]中国国家标准化管理委员会. GB 5009. 229—2016,食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2017.
[14]隋明,姚瑞玲,余彩霞.鹅油提取及理化指标分析[J].粮食与油脂,2016,29(3):42-45.
[15]CHEN F,ZHANG Q,FEI S,et al. Optimization of ultrasonic circulating extraction of samara oil from Acer saccharum using combination of Plackett-Burman design and Box-Behnken design[J]. Ultrason Sonochem,2017,35(Pt A):161-175.
[16]HONG I K,JEON H,KIM H,et al. Preparation of waste cooking oil based biodiesel using microwave irradiation energy[J]. Journal of Industrial and Engineering Chemistry,2016,42:107-112.
[17]JALALIAN I J,MOHAMMADIUN M,MOQADAM H H,et al. Box-Behnken statistical design to optimize thermal performance of energy storage systems[J]. Heat&Mass Transfer,2017(3):1-10.
[18]SADHUKHAN S,SARKAR U. Production of biodiesel from Crotalariajuncea,(Sunn-Hemp)oil using catalytic trans-esterification:Process optimisation using a factorial and Box-Behnken design[J]. Waste&Biomass Valorization,2016,7(2):343-355.
[19]DWIVEDI G,SHARMA M P. Application of Box-Behnken design in optimization of biodiesel yield from pongamia oil and its stability analysis[J]. Fuel,2015,145(18):256-262.
[20]SHAHIA H B,IAN D,TION,et al. Effects of roasting on kernel peroxide value,free fatty acid,fatty acid composition and crude protein content[J]. Plos One,2017,12(9):e0184279.
[21]夏义苗,王欣,毛锐,等.基于理化指标及主成分分析的葵花籽油品质综合评价指标的建立[J].分析测试学报,2015,34(9):999-1 007.
[22]中国国家标准化管理委员会. GB10146—2015,食品安全国家标准食用动物油脂[S].北京:中国标准出版社,2016.
[23]XIAO S,ZHANG Y,XIE J,et al. Ultrasonic-assisted extraction of squalene and vitamin E based oil from Zizyphi Spinosae Semen and evaluation of its antioxidant activity[J]. Journal of Food Measurement and Characterization,2018,12(4):2 844-2 854.
[24]OMAR K A,LIU R,WANG X. Effects of ultrasoundassisted extraction on yield of flaxseed oil,β-andγ-tocopherols optimized by orthogonal array design[J]. European Journal of Lipid Science and Technology,2014,116(10):1 412-1 420.
[25]TIAN Y,XU Z,ZHENG B,et al. Optimization of ultrasonic-assisted extraction of pomegranate(Punica granatum L.)seed oil.[J]. Ultrasonics Sonochemistry,2013,20(1):202-208.
[26]王丽娟,杨宋琪,郭兴霞,罗光宏.响应面法优化超声波辅助提取葡萄籽中油脂及其脂肪酸成分分析[J].粮食与油脂,2018,31(3):49-52.
[27]胡爱军,冯棋琴,郑捷.超声波强化提取油茶籽油的研究[J].中国油脂,2009,34(2):17-19.
[28]毕艳红,王朝宇,陈晓明,等.超声波辅助酶法提取苹果籽油工艺优化及其脂肪酸组成分析[J].中国油脂,2014,39(10):19-23.
[29]侯杰,王宝维,葛文华,等.超声波辅助法提取鹅肥肝油工艺的研究[J].中国粮油学报,2013,28(9):75-81.
[30]许浮萍,张兰威,曹阳,等. Sn-2甘一酯薄层色谱方法改进及鸭油脂肪酸组成研究[J].食品科技,2013(10):64-69.