潘金龙¹，黄家秀^2#，赵 敏¹，朱 迅¹，郑 静²，卢建华¹，宁俊丽^1*

（1.成都医学院检验医学院，成都610500；2.四川省食品检验研究院，成都611700）

摘要：对粗制鹅油进行精炼加工，探讨鹅油精炼的最优方法和条件，为生产出符合国家标准要求的鹅油提供参考。该文对粗制鹅油进行精炼，采用单因素结合响应面优化精炼工艺条件，并对所得精炼鹅油进行理化指标的测定。结果表明：以100g粗鹅油为基准，磷酸浓度55%、活性白土用量1.2g、脱胶温度65℃、脱臭时间10min，在此条件下，获得的鹅油提取率为93.11%，鹅油酸价为（1.45±0.23）mg/g，过氧化值为（0.093±0.036）g/100 g，皂化值为（144.56±0.68）mg/g，水分含量为（3.92±0.089）%，相对密度为0.98±0.01。通过响应面法优化鹅油精炼工艺后所得的鹅油不仅提取率高，且理化指标符合国家标准要求。

关键词：粗制鹅油；单因素；响应面；理化指标；脂肪酸

中图分类号：TS225.2 文献标识码：A 文章编号：1674-506X（2025）02-0053-0007

Research on the Optimization of Goose Oil Refining Process by Response Surface Methodology

PAN Jinlong¹, HUANG Jiaxiu^2#, ZHAO Min¹, ZHU Xun¹, ZHENG Jing², LU Jianhua¹, NING Junli^1*

(1.College of Laboratory Medicine, Chengdu Medical College, Chengdu 610500, China;

2.Sichuan Institute of Food Inspection, Chengdu 611700, China)

Abstract: Refining and processing crude goose oil, exploring the optimal method and conditions for refining goose oil to provide a reference for the production of goose oil that meets the requirements of national standards. In this paper, the crude goose oil was refined, the single-factor method combined with the response surface method were used to optimize the refining process conditions, and the physical and chemical indexes of the obtained refined goose oil were determined. Results showed: based on 100 g crude goose oil, the concentration of phosphoric acid 55%, the amount of active bleaching clay 1.2 g, the degumming temperature 65 ℃,and the deodorization time 10 min, under these conditions, the extraction rate of goose oil was 93.11%, the acid value of goose oil was (1.45 ± 0.23)mg/g, the peroxide value was(0.093 ± 0.036)g/100 g, the saponification value was (144.56±0.68)mg/g, the moisture content was (3.92±0.089) %,and the relative density was 0.98 ± 0.01. Through optimizing the refining process of goose oil by the response surface method, the obtained goose fat not only had a high extraction rate, but also its physical and chemical indexes all met the requirements of national standards.

Keywords: crude goose fat; single factor; response surface; physical and chemical index; fatty acids

doi: 10.3969/j.issn.1674-506X.2025.02-007