食品与发酵工业 >

2010 , Vol. 36 >Issue 02: 189 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.037

食品与发酵工业

响应曲面法优化牛蒡籽油的微波提取工艺研究

  • 李超 ,
  • 郑义 ,
  • 王卫东 ,
  • 唐佳伟 ,
  • 李娇娇
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网络出版日期: 2010-02-25

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Optimization of Microwave Extraction of Oil from Fructus arctii by Response Surface Methodology

  • Li Chao ,
  • Zheng Yi ,
  • Wang Weidong ,
  • Tang Jiawei ,
  • Li Jiaojiao
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Online published: 2010-02-25

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摘要

实验首先优化出了微波提取牛蒡籽油的工艺参数,然后将微波提取和其他提取方法进行了对比。结果表明:微波提取牛蒡籽油最佳工艺参数为,提取时间223 s、提取功率303 W,液料比10∶1(mL:g),在该提取条件下,牛蒡籽油的得率为17.940%;与其他提取方法相比,微波提取时间短,得率高。

关键词： 牛蒡籽油; 微波提取; Box-Behnken试验设计

本文引用格式

李超 , 郑义 , 王卫东 , 唐佳伟 , 李娇娇 . 响应曲面法优化牛蒡籽油的微波提取工艺研究[J]. 食品与发酵工业, 2010 , 36(02) : 189 -192 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.037

Abstract

The microwave extraction parameters of oil from Fructus arctii were optimized.The effects of microwave extraction and other extraction techniques were compared.The result showed that the best extraction parameters were: extraction time 223 s,microwave power 303 W,solvent to material ratio 10.1 mL/g and the extraction yield(EY) was 17.940%;compared with other extraction techniques,microwave extraction had a higher yield and shorter extraction time.

Key words： Fructus Arctii oil; microwave extraction; Box-Behnken experimental design

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技术支持：北京玛格泰克科技发展有限公司