苦杏仁油脱色工艺优化

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英文篇名：Optimization of Decolorization Process of Bitter Apricot Oil 作者：薛菁 ; 张海生 ; 薛婉瑞 英文作者：Xue Jing;Zhang Haisheng;Xue Wanrui;Shaanxi Normal university,College of food engineering and nutritional science; 关键词：苦杏仁油 ; 脱色 ; 响应面 ; 气相-质谱 ; 脂肪酸 英文关键词：bitter apricot oil;;decolorization;;response surface method(RSM);;gas chromatography-mass spectrometer;;fatty acid 中文刊名：BZSJ 英文刊名：Packaging and Food Machinery 机构：陕西师范大学食品工程与营养科学学院; 出版日期：2019-02-28 出版单位：包装与食品机械 年：2019 期：v.37;No.189 基金：陕西省科技计划重点研发一般项目(2017NY-151) 语种：中文; 页：BZSJ201901002 页数：6 CN：01 ISSN：34-1120/TS 分类号：12-16+40

摘要

以单因素试验为基础,考察加白土量、脱色时间、脱色温度三个因素对苦杏仁油的脱色率影响,并结合响应面Box-Behnken分析法优化苦杏仁油吸附脱色工艺,运用气相-质谱联用技术(GC-MS)分析脱色过程前后的苦杏仁油脂肪酸组成及含量变化。结果表明:优化验证后的最佳脱色工艺条件为加白土量4%,脱色时间15 min,脱色温度为65℃,此条件下脱色率实际值为79.93%。GC-MS分析得出,脱色过程前后的苦杏仁油脂肪酸组成及相对含量基本不变,不饱和脂肪酸含量丰富,主要以油酸和亚油酸为主,说明苦杏仁油吸附脱色工艺对其影响不大。
        On the basis of single-factor experiment,the effects of such three factors as the amount of white clay added,decolorization time and decolorization temperature on the decolorization rate of bitter apricot oil were investigated,and the adsorption and decolorization process of bitter apricot oil was optimized in combination with the response surface Box-Behnken analysis method. The fatty acid composition and content change of bitter apricot oil before and after decolorization were analyzed by Gas Chromatography-Mass Spectrometer(GC-MS).The results show that the optimal decolorization process conditions after optimization and verification were: 4% white clay added,decolorization time 15 min,decolorization temperature 65 ℃,and the actual decolorization rate was 79.93% under these conditions. From GC-MS analysis it was shown that the fatty acid composition and relative content of bitter apricot oil before and after decolorization were basically unchanged,and the content of unsaturated fatty acids was rich,mainly consisting of oleic acid and linoleic acid,indicating that the adsorption and decolorization process of bitter apricot oil has little effect on the content of unsaturated fatty acids.

引文

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