Scholarlink

<p>This study aimed to optimize the ultrasonic-assisted extraction process of goose fat using response surface methodology (RSM) with a four-factor, three-level experimental design to obtain high-quality goose fat that meets national standards. The optimal extraction conditions were determined as follows: ultrasonic power 558&#xa0;W, extraction time 20&#xa0;min 36&#xa0;s, solid-to-liquid ratio 1:5, and temperature 29&#xa0;°C, achieving an average extraction yield of 78.78%. Verification experiments under these conditions (<i>n</i> = 3) yielded a goose fat recovery rate of 80.22 ± 0.22% (relative error: 0.98%). Scaling up the process by 100-fold (<i>n</i> = 3) resulted in a recovery rate of 81.12 ± 0.22% (relative error: 2.97%). The extracted goose fat exhibited an acid value of 1.112 ± 0.21&#xa0;mg/g and a peroxide value of 0.031 ± 0.012&#xa0;g/100&#xa0;g, both complying with national standards. Accelerated stability tests (60&#xa0;°C, 24 days) confirmed the fat’s oxidative stability, with acid value remaining below 2.5&#xa0;mg/g and peroxide value below 0.20&#xa0;g/100&#xa0;g. GC-MS analysis identified 23 fatty acids, with unsaturated fatty acids accounting for 59.17% of the total (including 39.94% monounsaturated fatty acids). The optimized extraction process not only ensured high yield but also produced crude goose fat with excellent color and minimal impurities, demonstrating its potential for industrial-scale production.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Optimisation of Goose oil extraction process by response surface methodology

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月28日

查看全文
  • Junli Ning,
  • Mengqing Xiang,
  • Xueli Li,
  • Xinyue Li,
  • Qi Tang,
  • Yan Jiang,
  • Junli Ning

摘要

This study aimed to optimize the ultrasonic-assisted extraction process of goose fat using response surface methodology (RSM) with a four-factor, three-level experimental design to obtain high-quality goose fat that meets national standards. The optimal extraction conditions were determined as follows: ultrasonic power 558 W, extraction time 20 min 36 s, solid-to-liquid ratio 1:5, and temperature 29 °C, achieving an average extraction yield of 78.78%. Verification experiments under these conditions (n = 3) yielded a goose fat recovery rate of 80.22 ± 0.22% (relative error: 0.98%). Scaling up the process by 100-fold (n = 3) resulted in a recovery rate of 81.12 ± 0.22% (relative error: 2.97%). The extracted goose fat exhibited an acid value of 1.112 ± 0.21 mg/g and a peroxide value of 0.031 ± 0.012 g/100 g, both complying with national standards. Accelerated stability tests (60 °C, 24 days) confirmed the fat’s oxidative stability, with acid value remaining below 2.5 mg/g and peroxide value below 0.20 g/100 g. GC-MS analysis identified 23 fatty acids, with unsaturated fatty acids accounting for 59.17% of the total (including 39.94% monounsaturated fatty acids). The optimized extraction process not only ensured high yield but also produced crude goose fat with excellent color and minimal impurities, demonstrating its potential for industrial-scale production.