Zhongguo youzhi为了优化瓜蒌籽甘油二酯（DAG）油制备工艺，提高DAG工业化产量，以脂肪酶为催化剂，采用酶法甘油解法制备瓜蒌籽DAG油，通过单因素试验探究了反应时间、脂肪酶添加量、醇油质量比对DAG含量的影响，通过响应面法优化反应条件，并对酶法甘油解反应前后瓜蒌籽油的脂质组成、脂肪酸组成和基本理化指标进行分析。结果表明：瓜蒌籽DAG油最佳制备条件为反应时间12.5 h、醇油质量比1∶ 10、脂肪酶添加量6.5%（以醇油总质量计），该条件下所得瓜蒌籽DAG油的DAG含量为60.60%，其中1,3-DAG含量为45.97%，
周子旋，苏菁菁，韩艳萍，丁晓凡，江濛，王莉，薛秀恒 " ZHOU Zixuan, SU Jingjing, HAN Yanping, DING Xiaofan, JIANG Meng, WANG Li, XUE Xiuheng"
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