摘要
利用响应面法对超临界萃取大蒜油的工艺进行优化,在单因素实验的基础上,根据中心组合设计原理,采用三因素三水平的响应面分析法,依据回归分析确定最优提取工艺条件。选取超临界萃取压力,温度和时间作为随机因子。结果表明,大蒜油的超临界萃取的最佳工艺条件为:萃取为压力为15MPa,萃取温度37℃,萃取时间为2.5h。采用该工艺条件,大蒜油的萃取率可达到0.384%,验证值为0.378%,与理论值相对误差为0.02%。
Based on the single factor experiment, the response surface method with three factors at three levels is adopted according to the principle of central composite design. The factors of optimum conditions for the extraction will be determined by regression analysis. We choose the pressure, temperature and time of extraction as random fators. The results showed that the optimum conditions for the supercritical fluid extraction were as following： the pressure of extraction 20 MPa, the temperature of extraction 40℃, the time of extraction 3 h. Under the optimum conditons, the extraction yield of garlic oil was 0.393 %, while the experimental extraction yield was 0.378 %, with relative error 0.96% compared with theoretical value.
出处
《肉类研究》
2010年第4期24-28,共5页
Meat Research
关键词
响应面分析法
大蒜油
超临界萃取
response surface method
garlic oil
supercritical fluid extraction
