摘要
以山楂籽油的提取率为考察指标,在单因素实验基础上,研究提取时间、料液比、浸提温度以及超声功率4个因素对山楂籽油提取率的影响,并通过正交实验得出最佳提取条件。实验结果表明:影响山楂籽油提取率的四个因素的主次顺序为:超声功率>浸提温度>料液比>提取时间,最佳提取条件为提取时间30 min,料液比1∶10,浸提温度45℃,超声功率200 W。在此条件下通过验证实验得到山楂籽油的提取率为10.61%。
Based on single factor test, the factors which affect the extraction yield of hawthorn seed oil such asextraction time, solid/solvent ratio, extraction temperature and ultrasonic power were studied by the orthogonal experimental. The result showed that the order of the influence factor was ultrasonic power 〉 extraction temperature 〉 solid/solvent ratio 〉 extraction time. The optimal condition was extraction time 30 min, solid/solvent ratio 1： 10, extraction temperature 45 ℃, ultrasonic power 200 W. Under these conditions, the hawthorn seed oil extraction rate was 10.61% in verification tests.
出处
《粮油食品科技》
北大核心
2012年第5期26-29,共4页
Science and Technology of Cereals,Oils and Foods
关键词
山楂籽油
超声波
提取
hawthorn seed oil
ultrasonic wave
extraction
