作　　者： ; ; ; ;

机构地区： 长春大学

出　　处： 《食品科学》 2012年第12期24-27,共4页

摘　　要： 采用响应面试验设计,以温度、真空度、刮板速度为试验因素,以VE得率为响应值,建立数学模型,优化分子蒸馏法提取南瓜籽油脚中VE的工艺条件。结果表明,最佳提取条件为温度220.26℃、真空度0.11mbar、刮板速度649.3r/min。在此条件下,VE得率的模型的预测值83.31%,验证实验得到的VE得率为84.25%。所得回归模型拟合情况良好,达到设计要求。 Response surface methodology was used to optimize VE extraction from pumpkin seed oil sediment. A mathematical model for VE yield as a function of extraction temperature, vacuum degree and scraper speed was built. The optimal extraction conditions were extraction temperature of 220.26℃, vacuum degree of 0.11 mbar and scraper speed of 649.3 r/min. Under these extraction conditions, the predicted extraction rate of VE was 83.31%, which was close to the actual yield of 84.25%. Therefore, the regression model revealed excellent fitting degree and could meet the design requirements.

关 键 词： 响应面法 分子蒸馏 南瓜籽油脚

领　　域： [轻工技术与工程] [轻工技术与工程]