响应面法优化超声波辅助提取樱桃籽油的工艺研究

王宁娜; 石珂心; 赵武奇; 赵小军; 徐亚莉; 苏瑞丹; 段红玉

doi:10.13386/j.issn1002-0306.2014.02.036

响应面法优化超声波辅助提取樱桃籽油的工艺研究

陕西师范大学食品工程与营养科学学院

基金项目:

陕西师范大学大学生创新性实验计划基金资助项目(cx12095)；

详细信息

作者简介:
王宁娜 (1992-) , 女, 大学本科, 研究方向:食品质量与安全。;

中图分类号: TS225.1
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出版历程
- 收稿日期: 2013-06-23

Study on optimization the process of ultrasonic-assisted extraction of oil from cherry seeds by response surface method

College of Food Engineering and Nutritional Science, Shaanxi Normal University

摘要

摘要: 以异丙醇为浸提溶剂,利用响应面法(RSM)优化超声波辅助提取樱桃籽油的工艺条件。在单因素实验基础上,选取料液比、超声时间、超声温度、超声频率为自变量,以异丙醇为浸提溶剂,樱桃籽油得率为响应值,应用中心组合实验设计方法,研究各自变量及其交互作用对樱桃籽油得率的影响,建立二次多项回归方程预测数学模型。结果表明,料液比、超声频率和超声时间3个因素对樱桃籽油提取率有显著影响。确定超声波辅助提取樱桃籽油的最佳工艺参数为料液比1∶8(g/mL)、超声时间56min、超声温度40℃、超声频率110kHz、超声功率300W,在此条件下,樱桃籽油的油得率达到12.40%。
- 超声波提取 /
- 樱桃籽油 /
- 响应曲面法
Abstract: Response surface methodology (RSM) was used to optimize for ultrasonic-assisted extraction process conditions of essential oil using isopropanol as the solvent from cherry seed. Based on the single factor analysis, the effect of liquid-solid ratio, ultrasonic time, ultrasonic temperature and ultrasonic frequency on enhancing oil yield from cherry seed was evaluated by response surface analysis. Four factors, five levels central composite experimental design was applied and the interactions of each factor on the oil yield were also investigated. The quadratic polynomial regression equation of prediction model was established. Results showed that the liquid-solid ratio, ultrasonic frequency and ultrasonic time had significant effects on extraction yield. Optimal conditions of oil in cherry seed by the ultrasonic-assisted were as follows 1∶8g/mL liquid-solid ratio, 56min extraction time, 40℃ extraction temperature, 110kHz ultrasonic frequency, 300W ultrasonic power. Under such conditions, the oil yield was 12.40%.
- ultrasonic-assisted extraction /
- cherry seed oil /
- response surface methodology

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