超声波辅助提取翅碱蓬籽油脂的工艺优化

Study on Optimization of Ultrasonic-Assisted Extraction Technology of Oil from Saline suaeda Seeds

以翅碱蓬籽(100目)为原料,采用超声波辅助石油醚(60~90℃)提取翅碱蓬籽油。以提取率为指标,研究超声波功率、料液比、提取时间对提取率的影响。通过正交试验和响应面试验分别对提取工艺进行优化,结果表明,采用正交法得到的最佳工艺条件为:超声波功率360 W、液料比8︰1 (mL/g)、提取时间30 min。采用响应面法得到的最佳工艺条件为:超声波功率365 W、液料比8︰1 (mL/g)、提取时间30 min。对2种优化结果进行双样本t检验,证明2种优化方法差异不显著,优化后的翅碱蓬籽油提取率平均值为22.48%。对制备的油脂进行各理化指标检测,结果显示超声波辅助提取翅碱蓬籽油脂品质符合食用植物油国家标准。

The extraction process of oil from Saline suaeda by ultrasonic assisted was optimized, with petroleum ether(60-90 ℃) as the extraction agent, oil extraction rate as index. The ultrasonic power, liquid-solid ratio and extraction time were optimized by the orthogonal test and the response surface method. The optimum process parameters for orthogonal test optimization were as follows: ultrasonic power of 360 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The optimum process parameters for the response surface method were as follows: ultrasonic power of 365 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The independent t test was performed on the above two methods. The physicochemical properties of Saline suaeda seeds oil were analyzed. The results showed that the quality of ultrasonic-assisted extraction of oil from Saline suaeda seeds was in line with the national standard for edible vegetable oil.