| 乳酸压力法对鸡骨营养成分浸出效果的响应面分析 |
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| 引用本文： | 王华杰,冉 然,高 瑗,谭 薇,卢晓黎. 乳酸压力法对鸡骨营养成分浸出效果的响应面分析[J]. 食品科学, 2009, 30(4): 136-141. DOI: 10.7506/spkx1002-6630-200904026 |
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| 作者姓名： | 王华杰 冉 然 高 瑗 谭 薇 卢晓黎 |
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| 作者单位： | 四川大学食品工程系 |
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| 摘 要： | 研究了乳酸压力法对鸡骨营养成分浸出效果的影响，采用响应面法进行试验设计，优化出的工艺参数为：浸提压力0.11MPa，浸提时间62min，液料比5.6:1(W/W)，乳酸用量12%，在此条件下得到羟脯氨酸、钙及磷含量、蛋白质水解度的综合指标为33.604。
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| 关 键 词： | 鸡骨营养成分 乳酸加压浸提 响应面分析 |
| 收稿时间： | 2009-01-16 |
Study on Optimization of Lactic Acid-Pressurization Extraction Technology of Chicken Bone Nutritional Component by Response Surface Methodology |
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| WANG Hua-jie,RAN Ran,GAO Yuan,TAN Wei,LU Xiao-li. Study on Optimization of Lactic Acid-Pressurization Extraction Technology of Chicken Bone Nutritional Component by Response Surface Methodology[J]. Food Science, 2009, 30(4): 136-141. DOI: 10.7506/spkx1002-6630-200904026 |
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| Authors: | WANG Hua-jie RAN Ran GAO Yuan TAN Wei LU Xiao-li |
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| Affiliation: | (Department of Food Engineering, Sichuan University, Chengdu 610065, China) |
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| Abstract: | In this study, lactic acid-pressurization extraction technology was used to extract chicken bone nutritional components, and the extraction conditions were optimized using response surface methodology. The results showed that the optimal conditions are as follows: extraction pressure 0.11 MPa, extraction time 62 min, material to liquid ratio 5.6:1 (W/W) and lactic acid amount 12%. Under these conditions, the comprehensive index on contents of hydroxyproline, calcium and phosphorous and degree of protein hydrolysis is calculated to be 33.604. |
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| Keywords: | chicken bone nutritional component lactic acid-pressurization extraction response surface methodology |
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