| 响应面法优化鱼油生产中乳化影响的工艺条件 |
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| 引用本文： | 吴祥庭. 响应面法优化鱼油生产中乳化影响的工艺条件[J]. 食品科学, 2006, 27(10): 279-282 |
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| 作者姓名： | 吴祥庭 |
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| 作者单位： | 温州大学应用技术学院 |
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| 基金项目： | 温州市科技项目（S2004A009） |
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| 摘 要： | 本研究以提油率为评价指标,在萃取时间、溶剂用量、温度、pH四个单因素试验的基础上,利用响应面分析法对主要影响因素萃取时间、温度、pH,以乳化率为评价指标,对酶法水解提取鲐鱼鱼油的萃取条件进行优化。结果表明,提油率最高而乳化率最低的最佳萃取条件为萃取时间15min、温度40℃、pH4.0、萃取剂用量100ml/每20g原料。
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| 关 键 词： | 酶法水解 鱼油 萃取 响应面 |
| 文章编号： | 1002-6630（2006）10-0279-04 |
| 收稿时间： | 2006-07-26 |
| 修稿时间： | 2006-07-26 |
Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology |
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| WU Xiang-ting. Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology[J]. Food Science, 2006, 27(10): 279-282 |
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| Authors: | WU Xiang-ting |
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| Affiliation: | College of Applied Technology, Wenzhou University, Wenzhou 325000, China |
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| Abstract: | Based on single factor experiment which oil extraction efficiency was evaluation indexes including extraction time, solvent consumption, temperature and pH, by response surface methodology the main factor extraction time, temperature and pH was considered using emulsification efficiency as evaluation indexes to study the conditions for Pneumatophorus japonicus fish oil extraction. The experimental results reveal the following optimal conditions: extration time 15min, temperature 40℃, pH4.0 and solvent consumption 100ml/20g raw material. |
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| Keywords: | enzymatic hydrolysis fish oil extraction response surface methodology |
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