响应面法优化超声辅助椰子油乳化的条件
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摘要
利用响应面法优化超声辅助乳化椰子油的工艺条件。在单因素试验的基础上,选取复合乳化剂的亲水亲油平衡值(HLB值)、超声功率、超声时间为影响因子,以表征椰子油乳化程度的质量比Y为响应值,进行响应面分析。超声辅助乳化椰子油的最佳工艺条件为复合乳化剂的HLB值为11.68,超声功率为330W,超声时间为7min。此条件下的质量比Y为3.63%,接近理论预测值。
The response surface methodology was used to optimize the process conditions for ultrasonic assisted emulsification of coconut oil. On the basis of single-factor test,response surface methodology was carried out by selecting Hydrophilic Lipophilic Balance(HLB)of composite emulsifier,ultrasound power,ultrasound time as the influencing factors,and the mass ratio Y which can be characterized by the degree of emulsification of coconut oil as the response value. The optimized process conditions for ultrasonic assisted emulsification of coconut oil were HLB 11.68,ultrasound power 330 w and ultrasound time 7min. Under the above conditions,the mass ratio Y was 3.63% which was close to the theoretical value.
The response surface methodology was used to optimize the process conditions for ultrasonic assisted emulsification of coconut oil. On the basis of single-factor test,response surface methodology was carried out by selecting Hydrophilic Lipophilic Balance(HLB)of composite emulsifier,ultrasound power,ultrasound time as the influencing factors,and the mass ratio Y which can be characterized by the degree of emulsification of coconut oil as the response value. The optimized process conditions for ultrasonic assisted emulsification of coconut oil were HLB 11.68,ultrasound power 330 w and ultrasound time 7min. Under the above conditions,the mass ratio Y was 3.63% which was close to the theoretical value.
引文
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[2]Marina A M,Man Y B C,Amin I.Virgin coconut oi1:emerging functional food oil[J].Trends in Food Science&Technology,2009,20(10):481-487.
[3]Rindengan B,Amrizal 1.Farm level processing of virgin coconut oil and its economic implications[J].Cocoinfo International,2005,12(1):12-16.
[4]耿薇.新鲜椰子果肉脂肪酸成分的GC-MS分析[J].广东化工,2010,37(1):122-124.
[5]樊于虹.GC-FID法测定椰子油中脂肪酸的链长分布[J].化工标准·计量·质量,2002(10):39-40.
[6]张淑琼.椰子油成分的气相色谱测定[J].广西化工,1994,3(23):46-47.
[7]王金平.气相色谱法分析椰子油的脂肪酸[J].化学世界,1993(11):550-553.
[8]Marina,A M,et a1.Chemical properties of virgin coconut oil[J].Journal of the American Oil Chemists’Society,2009,86(4):301-307.
[9]Lou Z X,Wang H X,Zhang M,et a1.Improved extraction of oil from chickpea under ultrasound in a dynamic system[J].Food English,2010(98):13-18.
[10]冯若.超声手册[M].南京:南京大学出版社,1999.
[11]吕效平,李建彤,韩萍芳.超声制备微乳化柴油的实验研究[J].声学技术,2006,25(5):436-440.
[12]顾煜炯,杨昆,杜大明.燃油掺水超声乳化技术的研究[J].现代电力,1997,14(2):6-10.
[13]李建彤,韩萍芳,吕效平.柴油乳化研究及其应用进展[J].化工进展,2004(4):364-369.
[14]王春霞,高鹏,王晓梅,等.调配型大豆植物蛋白饮料的稳定性研究[J].中国食品添加剂,2014(8):121-127.
[15]赵海龙,刘大顺,陈效鹏.一种基于数字图像的表面张力测量方法-悬滴法[J].实验力学,2010,25(1):100-105.
[16]吴涛,刘玉民,李家俊.界面张力法评价原油破乳剂的性能[J].科学技术与工程,2014,14(32):165-167.
[17]王伟,季民,李文彬.超声功率对超声破解污泥的影响[J].化工学报,2007,58(4):1037-1041.
[18]谭必恩,胡芳,李建宗,等.稳定苯乙烯/丙烯酸丁酯细乳液的制备[J].高分子材料科学与工程,2001,17(2):80-83.
[19]周广麟,戴娜.响应面法优化虫草培养的研究[J].中国酿造,2011,30(1):112-115.
[20]国蓉,李剑军,国亮,等.采用响应面法优化甘草饮片中甘草酸的超声提取工艺[J].西北农林科技大学学报:自然科学版,2006,34(9):187-192.