Sains Malaysiana 39(5)(2010): 795–803
Optimisation of Urea Complexation by
Box-Behnken Design
(Pengoptimuman
Pengkompleksan Urea Menggunakan Reka Bentuk Box-Behnken)
Chin Yoong Fei, Jumat Salimon* & Mamot Said
School of Chemical Sciences
& Food Technology
Faculty of Science &
Technology, Universiti Kebangsaan Malaysia
43600 Bangi, Selangor D.E., Malaysia
Diserahkan: 14 April 2009 / Diterima:
10 Disember 2009
ABSTRACT
Urea
complexation is a method favoured by researchers to separate fatty acids based
on molecular structure. In this study, effects of urea amount, crystallisation
temperature and crystallisation time on the final products of urea complexation
were examined. Box-Behnken Design (BBD) was employed to study the significance of these factors and
the optimum conditions for the technique were predicted and verified. Results
showed that urea-to-polyunsaturated fatty acid (PUFA) mole ratio and crystallisation temperature were two
significant variables for enrichment of PUFA in non-urea complexing fraction (NUCF). In a 17-point experimental design, percentage of saturated
fatty acid (SFA) was reduced almost entirely
from initial 4.49%, monounsaturated fatty acid (MUFA) reduced from 57.02% to 41.32%, while PUFA increased from 33.49% to 53.87% in NUCF. Optimum condition for maximum PUFA and minimum SFA and MUFA contents was predicted at urea-to-PUFA mole ratio of 20, crystallisation temperature of –20 oC
and crystallisation time of 29.67 h.
Keywords:
Box-Behnken design (BBD);
optimisation; polyunsaturated fatty acid (PUFA); urea complexation
ABSTRAK
Pengkompleksan
urea merupakan kaedah yang sering digunakan oleh para penyelidik untuk
memisahkan campuran asid lemak berdasarkan struktur molekul. Dalam kajian ini,
kesan amaun urea, suhu penghabluran dan tempoh penghabluran terhadap hasil
akhir pengkompleksan urea telah dikaji. Reka bentuk Box-Behnken (BBD) telah digunakan untuk mengkaji signifikasi faktor-faktor ini.
Keadaan optimum faktor-faktor ini telah diramal dan disahkan. Keputusan
menunjukkan nisbah mol urea-kepada-asid lemak poli tak tepu (PUFA) serta suhu penghabluran merupakan dua pembolehubah yang
signifikan bagi peningkatan kandungan PUFA di dalam fraksi bukan pengkompleks urea (NUCF). Dalam suatu reka bentuk eksperimen 17 titik, hampir kesemua
asid lemak tepu (SFA) telah
disingkirkan daripada peratusan asal 4.49%, asid lemak mono tak tepu (MUFA) telah dikurangkan daripada 57.02% kepada 41.32%, manakala PUFA telah ditingkatkan daripada 33.49% kepada 53.87% di dalam NUCF. Keadaan optimum bagi pengasingan PUFA yang maksimum dan kandungan SFA dan MUFA yang
minimum telah diramalkan pada nisbah mol urea-kepada-PUFA sebanyak 20 mol, suhu penghabluran –20 oC dan tempoh
penghabluran selama 29.67 jam.
Kata kunci:
Asid lemak poli tak tepu (PUFA);
pengkompleksan urea; pengoptimuman; reka bentuk Box-Behnken (BBD)
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*Pengarang untuk surat-menyurat; email:
jumat@ukm.my
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