超声辅助提取肉豆蔻油的工艺研究

Ultrasonic-assisted extraction of oil from nutmeg

在单因素试验的基础上,采用Box-Behnken设计对肉豆蔻油超声辅助提取工艺中的液料比、超声温度和超声时间3因素的最优化组合进行了定量研究,建立并分析了各因素与得率关系的数学模型。结果表明,最佳的工艺条件为液料比10.2mL/g,超声温度59℃和超声时间39m in;经试验验证,在此条件下,得率为27.90%,与理论计算值27.82%基本一致,说明回归模型能较好地预测肉豆蔻油的提取得率。

The influences of solvent to material ratio, ultrasonic temperature and uhrasonic time on the yield of oil from nutmeg with the ultrasonic - assisted extraction technique were studied according to the Box - Behnken experimental design based on the single factor experiments. One mathematical model established and analyzed by response surface methodology was adequate to describe the relationships between the studied factors and the response of the oil extraction yield. Based on the canonical analysis, the optimum extraction conditions were obtained as follows： solvent to material ratio 10.2mL/g, ultrasonic temperature 59℃ and uhrasonic time 39rain. Under the optimized extraction conditions, the oil extraction yield is 27.90% , which is close to the estimated value 27.82% by regression model. Therefore, the model can be used to well predict the yield of nutmeg oil.