响应面法优化提取酸浆籽油及品质评价

Optimization of extraction of physalis seed oil by response surface method and the quality evaluation

从酸浆籽中提取植物油脂。在单因素试验的基础上设计响应面优化试验,以获取较高的酸浆籽油提取率。试验结果表明:以乙醚为浸提溶剂,将原料粉碎至60目,料液比为1∶12(g/m L),在45℃条件下浸提6 h,酸浆籽油提取率为33.06%。对酸浆籽中提取的天然植物油进行油脂品质评价的结果显示,油脂的酸价、皂化价、碘价和过氧化值均低于国家标准,此提取的油脂可用来改善食品的风味、提高食品的营养价值。

Oils were extracted from physalis seed. The optimum extraction conditions were determined by single factor experiment and response surface method to obtain higher extraction rate. The experimental results showed that with ethyl ether as solvent, raw material was crushed to 60 mesh and liquid to material ratio was 1 ： 12（g/mL）, 33.06% of physalis seed oil could be obtained at 45 ℃ for 6 h. The results showed that the acid value, saponification value, iodine value and peroxide value of the extracted oil were all lower than those of national regulated values. The extracted oil could improve the flavor and the nutritional value of food.