摘要
以石油醚为浸提剂,选择浸提温度、浸提时间和淋洗时间3个因素,根据L9(34)正交设计表,用FOSS2050型脂肪测定仪对索氏提取法测定花生粗脂肪含量进行了研究。结果表明,淋洗时间对花生粗脂肪含量测定结果影响最大,其次是浸提时间;花生粗脂肪含量测定的最佳提取方案为浸提温度120℃、浸提时间80 min、淋洗时间30 min。
Orthogonal design and FOSS2050 automatic fat analyzer were used to optimize a method of automatic measurement of peanut fat in this study, The results showed that the effect of soaking time on peanut fat measurement was more than rising time, and the optimized method for fat measurement of peanut was 120℃ for soaking temperature, 80 min for soaking time and 30 min for rising time.
出处
《花生学报》
2007年第4期33-35,共3页
Journal of Peanut Science
基金
科技部863项目(2006AA100106)
关键词
花生
粗脂肪
正交设计
自动脂肪测定仪
peanut
fat
orthogonal experimental design
automatic fat analyzer
