摘要
以黄连木籽为原料,采用微波辅助提取黄连木籽油。通过单因素设计试验研究溶剂种类、液料比、微波时间、微波功率对黄连木籽油提取率的影响,在单因素试验基础上应用响应面法优化提取工艺条件,得到最佳条件为:以石油醚(30℃~60℃)为提取溶剂、液料比7︰1(mL/g)、提取时间6.5 min、微波功率455 W。在此条件下黄连木籽油的提取率可达到89.49%。对提取的黄连木籽油进行脂肪酸分析,共检测出7种脂肪酸,其中主要脂肪酸为油酸42.77%、亚油酸45.83%,与传统方法提取黄连木籽油的成分无明显差异。
The seed oil ofPistacia chinensis Bunge was obtained with microwave-assisted extraction method in different process conditions. At first, the effects of different solvents, liquid-to-solid ratio, microwave time and microwave power on the extraction rates were studied in detail by single factor analysis. Then, the former extraction conditions were optimized by response surface method. The optimum extraction condition was that petroleum ether （30 ℃--60 ℃） as the extraction solvent, liquid-to-solid ratio of 7 ： 1 （mL/g）, microwave time of 6.5 min and microwave power of 455 W. Under the optimum condition, the extraction rate could reach up to 89.49%. Seven types of fatty acids were detected from the extracted Pistacia chinensis Bunge seed oil, and the main fatty acids compositions were oleic acid （42.77%） and linoleic acid （45.83%）. After comparison, it showed that the fatty acids compositions of oil extracted by this method were consistent with those by other traditional methods.
出处
《食品工业》
北大核心
2017年第7期107-111,共5页
The Food Industry
基金
国家自然科学基金项目(31601537)
河南省教育厅科学技术研究重点项目(14A550016)
关键词
微波辅助提取
黄连木籽油
响应面法
脂肪酸组成
microwave-assisted extracdorg Pistacia chinensis Bunge seed oil
response surface method
fatty acids composition
