摘要
以油茶饼为原料,异丙醇-环己烷为混合萃取溶剂,采用超声辅助提取油茶饼中残油。以残油率为考察指标,分别研究了超声时间、超声温度、料液比和溶剂体积比对残油率的影响。通过单因素试验及响应面设计优化油茶饼残油的提取条件。结果表明:最优提取条件为超声时间52 min、超声温度61℃、料液比1∶6.4(g/mL)、溶剂体积比3.2∶1,在此条件下,残油率为0.278%。
Using Camellia oleifera cake as raw material and isopropanol-cyclohexane as mixed solvent,ultrasonic assisted extraction of residual oil from Camellia oleifera cake was carried out.The effects of ultrasonic time,ultrasonic temperature,solid-liquid ratio and solvent volume ratio on residual oil rate were studied.Single factor test and response surface design were used to optimize the extraction conditions of oil residue from Camellia oleifera cake.The results showed that the optimal extraction conditions were ultrasonic time 52 min,ultrasonic temperature 61℃,solid-liquid ratio 1∶6.4(g/mL),solvent volume ratio 3.2∶1.Under these conditions,the residual oil rate was 0.278%.
作者
袁传勋
赵圣圣
金日生
YUAN Chuan-xun;ZHAO Sheng-sheng;JIN Ri-sheng(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China;Engineering Research Center of Ministry of Education for Agricultural Products and Biochemistry,Hefei University of Technology,Hefei 230601,Anhui,China)
出处
《粮食与油脂》
北大核心
2022年第12期79-83,共5页
Cereals & Oils
基金
安徽省科技重大专项(201903a06020024)
安徽省六安市产学研合作重大专项(JZ2020AHDS0258)。
关键词
油茶饼
响应面法
残油
超声辅助
Camellia oleifera cake
response surface method
residual oil
ultrasonic assisted
