摘要
以奇亚籽饼为研究对象、正己烷为溶剂,对奇亚籽饼进行脱脂。以残油率为指标,采用响应面法对奇亚籽饼脱脂工艺条件进行优化。通过回归方程模型得出奇亚籽饼最佳脱脂工艺条件为:浸出次数3次,料液比1∶6,浸出温度45℃,浸出时间75 min。在最佳工艺条件下,经5组平行验证性试验,平均残油率为0.56%,与理论预测值0.55%相比,相对误差约为1.8%。
Chia（Salvia hispanica） seed cake was defatted by n -hexane. With residual oil rate as index, the defatting process conditions of chia（Salvia hispanica） seed cake were optimized by response surface methodology. The optimal process conditions were obtained by regression equation model as follows： leac- hing for three times, solid - liquid ratio 1 ： 6, leaching temperature 45℃ and leaching time 75 min. The average residual oil rate was 0.56% through five parallel verification experiments under the optimal conditions. Compared with theoretical value 0.55%, the relative error was about 1. 8%
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第7期20-23,共4页
China Oils and Fats
基金
上海市科委工程中心建设:上海水产品加工及贮藏工程技术研究中心(11DZ2280300)
关键词
奇亚籽饼
脱脂
残油率
正己烷
响应面分析法
chia （ Salvia hispanica ） seed cake
defatting
residual oil rate
n - hexane
responsesurface methodology
