柑橘籽油的最佳提取工艺  

Optimum Extraction Process of Citrus Seeds Oil

作　　者：林升得 郑敏敏[1] 陈丹[2] 王小逸[3] 朱望钊 

机构地区：[1]漳州开发区欧中农业技术研发有限公司,福建漳州363123 [2]福建中医药大学药学院,福建福州350122 [3]北京工业大学,北京100022

出　　处：《福建中医药大学学报》2014年第3期41-43,共3页Journal of Fujian College of Traditional Chinese Medicine

基　　金：福建省科技重大项目资助课题(2011Y3004)

摘　　要：目的利用正交设计法优化柑橘籽油的最佳提取工艺。方法选择料液比、提取温度、提取时间、提取次数为考察因素,以柑橘籽油提取率为考察指标,进行正交分析。结果柑橘籽油的最佳提取工艺是:料液比1∶7,提取温度40℃,提取时间2 h,提取次数3次。结论柑橘籽油的最佳提取工艺可为柑橘籽油的提取提供实验依据。Objective To optimize the extraction technology of citrus seeds oil by orthogonal design method. Methods The ratio of solid to liquid, extraction temperature, extraction time and extraction times were chosed as investigation factors, and the extraction rate of citrus seeds oil was chosed as investigation in-dex to evaluate the preparation technology based on orthogonal design. Results The optimal conditions for the extraction were obtained as follow as the ratio of solid to liquid 1:7 at 40℃ for 2 hours, and the extraction times was 3. Conclusion The optimized extraction process could provide experimental base for the extraction of citrus seeds oil.

关 键 词：柑橘籽油 正交实验 最佳提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]