冷榨法提取葡萄籽油的响应面优化

Response Surface Optimization of Grape Seeds Oil Extraction by Cold Pressing

依据中心复合旋转设计原理,在单因素试验的基础上,采用响应曲面设计法,考察冷榨压力、冷榨温度、冷榨时间对葡萄籽油提取率的影响。结果表明,冷榨葡萄籽油提取率的优化工艺条件为温度60℃、压力60Mpa、时间2h,提取率达到12.3%,所得原油理化指标较好。可见,通过低温冷榨技术可以获得品质更优的葡萄籽油,所得产品可开辟食用植物油新油源。

On the basis of single factor experiments, the method of response surface analysis with 3 factors and 3 levels was adopted to study the effects of pressure, temperature and time on yield of oil by cold pressing. The optimal extraction conditions, by using this new method, were determined as follows, the pressure 60 MPa, the temperature 60℃, and the time 2 h. Under the optimized condi- tions, the average extraction rate was 12.3%, and the indicators revealed that quality of cold-pressed grape seed oil was better. In conclusion, better grape seeds oil could be produced by cold pressing, which will open up new edible vegetable oil source and broad market prospects.