超声波辅助水酶法提取红花籽油的工艺研究

The process of ultrasound technology assistedaqueous enzymatic extraction of safflower seed oil

为了提高红花籽油的提取率通过响应面分析法优化超声波辅助水酶法提取红花籽油的工艺。在单因素试验基础上选择超声提取温度、超声时间、超声功率为自变量,以红花籽油提取率为响应值,通过Box-Benhnken的中心组合方法进行三因素三水平的试验设计,并进行响应面分析。结果显示:最佳超声预处理条件为超声提取温度41℃,超声时间为49 min,超声波功率为420 W,红花籽油提取率达97.70%;通过方差分析得到红花籽油提取率与超声处理各因素变量的二次回归方程模型,且该模型回归极显著,对试验拟合较好。

In order to improve the extraction yield of safflower seed oil,Box-Behnken methodology has been applied to optimize techniques of ultrasonic-assisted aqueous enzymatic extraction of safflower seed oil.On the basis of single factor test,the experiment of three factors and the three levels was designed by Box-Benhnken center combination method;the ultrasonic processing temperature,ultrasonic time and ultrasonic power were chosen as independent variables,the yield of safflower seed oil as the response values;the analysis was conducted by Box-Behnken methodology.The results showed that the optimal ultrasonic technique conditions was:ultrasonic processing temperature of 41℃,ultrasonic time of 49 min,ultrasonic power of 420 W;on the conditions,the theoretical extraction yield of safflower seed oil was 92.70%;the stimulate quadratic polynomial regression equation model of the yield of safflower seed oil and ultrasonic pretreatment variable factors were obtained through ANOVA,and this regression model was very significant and the regression model was fiffully in line with experimental data.