摘要
目的:研究不同因素(包合时间、包合温度、包合次数)对尿素包合结晶物的影响,为进一步优化包合工艺提供参考。方法:设计单因素试验和正交试验,采用显微镜观察不同工艺参数条件下尿素包合结晶物的形态、直径大小,利用气相色谱法检测其γ-亚麻酸(GLA)的纯度。结果:单因素试验表明:随包合时间延长,包合温度降低,尿素包合结晶物越多且越长越粗;而二次、三次、四次包合物均比一次包合物长且粗;最佳包合时间36h、包合温度-15℃、包合次数4次。正交试验表明:60h、-15℃、包合3次为最佳工艺,该条件下GLA的纯度达78.996%。结论:包合时间、包合温度、包合次数对尿素包合结晶物的影响均为显著,通过观察其形态及量变趋势来反映并优化指导包合工艺是可行的。
The aim of this study was to investigate three main parameters （inclusion time, temperature and number） affecting ulrea inclusion of gamma linolenic acid （GLA） from evening primrose oil by single factor and orthogonal array design methods. Single factor experiments were carded out to examine the effects of the parameters on the crystal morphology of urea inclusion compounds observed using naked eyes and microscopy and GLA purity. Gas chromatography was used to determine GLA purity. A 4-factor, 3-level orthogonal array design involving 9 experiments was employed to examine the effects of the param- eters on GLA yield and purity. Results showed that under the conditions of longer inclusion time and lower inclusion temperature, more urea inclusion compounds were obtained and the crystal shape was longer in length and thicker in diameter. Urea inclusion compounds obtained by either twice, three- or four-time inclusion exhibited longer length and thicker diameter in crystal shape than those obtained by once inclusion. The optimal values of inclusion time, temperature and number for improved crystal morphology of urea inclusion compounds were 36 h, - 15 ℃ and 4, respectively. When they were modified to be 60 h, - 15 ℃ and 3, respectively, a maximum GLA purity of up to 78.996% was obtained. All these parameters exhibited a significant effect on the formation of urea inclusion compounds. Thus, observations on changing trends in the crystal morphology and amount of urea inclusion compounds provides a feasible guidance for the optimization of urea inclusion of GLA from plant seed oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期125-131,共7页
Food Science
基金
南阳市科技局计划资助项目(2006S1006)
关键词
月见草油
γ-亚麻酸(GLA)
尿素包合
包合结晶物
evening primrose oil
gamma linolenic acid （GLA）
urea inclusion
urea inclusion compound
