| 邵一诺1，ABDIRAKHMAN Dana1，林张1，黄丹2，刘重阳3，
刘晓丽1，李琪1，于修烛1.基于响应面法的牛油微波辅助湿法提取工艺优化[J].中国油脂,2026,51(7):.[SHAO Yinuo1， ABDIRAKHMAN Dana1， LIN Zhang1， HUANG Dan2，
LIU Chongyang3， LIU Xiaoli1， LI Qi1，YU Xiuzhu1.Optimization of microwave-assisted wet rendering process for beef tallow based on response surface methodology[J].China Oils and Fats,2026,51(7):.] |
| 基于响应面法的牛油微波辅助湿法提取工艺优化 |
| Optimization of microwave-assisted wet rendering process for beef tallow based on response surface methodology |
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投稿时间：2025-06-03 修订日期：2026-03-22 录用日期：2025-06-30
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250270 |
| 中文关键词: 牛油 提取 微波辅助 湿法 响应面法 |
| 英文关键词:beef tallow extraction microwave-assisted wet rendering response surface methodology |
| 基金项目:杨凌示范区科技计划项目（2024NY-42）；陕西省“科学家+工程师”队伍项目（2024QCY-KXJ-079）； 陕西省科技创新团队项目（2024RS-CXTD-70） |
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| Author Name | Affiliation | | SHAO Yinuo1， ABDIRAKHMAN Dana1， LIN Zhang1， HUANG Dan2，
LIU Chongyang3， LIU Xiaoli1， LI Qi1，YU Xiuzhu1 | 1.College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China
2.Weinan Changanhua Grain and Oil Co. , Ltd. , Weinan 714026, Shaanxi, China
3.Yangling Qinyang
Agricultural Technology Co. , Ltd. , Yangling 712100,Shaanxi, China |
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| 中文摘要: |
| 旨在为高品质牛油的高效提取提供参考，采用微波辅助湿法提取牛油，通过单因素试验考察微波提取时间、微波功率和液料比对牛油提取率、温度、酸值的影响，在此基础上采用响应面试验进行工艺优化，测定最优条件下所得牛油的品质指标，并与其他几种提取方法进行对比。结果表明：微波辅助湿法提取牛油的最优工艺条件为微波提取时间7.3 min、微波功率480 W、液料比0.6∶ 1，在此条件下牛油提取率达91.72%，温度为98.32 ℃，酸值（KOH）为0.51 mg/g，牛油酸值、过氧化值和丙二醛含量符合相关国家标准要求。相较于熬炼法（干法、湿法）、溶剂法和酶解法，微波辅助湿法提取时间显著缩短，牛油氧化程度最低，感官评分最优，饱和脂肪酸含量最低。综上，微波辅助湿法牛油提取率较高，牛油品质优势突出，可用于牛油的高效提取。 |
| 英文摘要: |
| To provide a reference for the efficient extraction of high quality beef tallow, a microwave-assisted wet rendering process was used to extract beef tallow. Single factor experiments were conducted to investigate the effects of microwave extraction time, microwave power, and liquid-to-solid ratio on the extraction rate, temperature, and acid value of beef tallow. On this basis, response surface methodology was employed for process optimization. The quality indices of beef tallow obtained under the optimal conditions were determined and compared with those from other methods. The results showed that the optimal microwave-assisted wet rendering conditions were as follows: microwave extraction time 7.3 min, microwave power 480 W, and liquid-to-solid ratio 0.6∶ 1. Under these conditions, the extraction rate of beef tallow reached 91.72%, the temperature was 98.32 ℃, and the acid value was 0.51 mgKOH/g. The acid value, peroxide value and malondialdehyde content of the obtained beef tallow met the requirements of relevant national standards. Compared with rendering methods (dry and wet), solvent extraction, and enzymatic extraction, microwave-assisted wet rendering significantly shortened the extraction time, resulted in the lowest degree of oxidation, achieved the best sensory score, and gave the lowest saturated fatty acid content. In conclusion, the microwave-assisted wet rendering offers high extraction rate and superior quality of beef tallow, making it suitable for efficient beef tallow extraction. |
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