超声波辅助乙醇提取冷榨花生饼中油脂的工艺优化

Study on optimization of ultrasonic-assisted ethanol extraction technology of oil from cold pressed peanut cake

以冷榨花生饼为原料,采用乙醇和超声波技术提取饼粕中的油脂。在单因素试验基础上,进行三因素三水平试验,以提取得率为考察指标,进行响应面分析。结果表明,最佳提取工艺条件为超声波时间42min,超声波功率89W,乙醇浓度90%,料液比1∶30(m∶V),提取温度80℃,油脂提取得率为6.20%。

Studied the new method of extracting the residual peanut oil from the cold pressed peanut cake using the ultrasonic and ethanol technology. Response surface methodology was applied to optimize the extraction conditions of peanut oil from cold pressed peanut cake. Base on the single factor experiments, a three-factor-three-level experiment design has been developed. The yield of residual peanut oil was usedas the responsive value. The response surface method was employed to analyze the results of the experiment. The results indicate that the optimum conditions of extracting the residual peanut oil were as follows： extracting time was 42 rain, extracting power was 89 W, ethanol concentration was 90%, ratio of material to liquid was 1 ： 30（m ： V） , extraction temperature was 80 ℃. The predictive maximum yield of residual peanut oil was 6.20%.