微波法萃取樱桃仁油  

Process Study on Microwave Extraction of Cherry Kernel Oil

作　　者：冉军舰[1] 卢奎[1] 朱雨莹[1] 谈天[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450052

出　　处：《食品科学》2007年第12期146-149,共4页Food Science

基　　金：河南省重点科技攻关计划项目(0423011700)

摘　　要：用微波辅助提取樱桃仁油,采用单因素试验和正交试验法考察了提取时间、提取温度和料液比对提取率的影响,得到了最佳提取工艺条件:提取时间15min,提取温度50℃,料液比1:7。将萃取方法进行比较,微波萃取法有明显的优点,其提油率最高,萃取温度低,萃取时间明显的缩短,分别是溶剂萃取的1/12,索式抽提的1/16。Microwave-assisted extraction （MAE） of cherry-kernel oil was studied with single-factor method and orthogonal method. The affecting factors, such as extraction time, temperature and ratio of material to solvent were researched emphatically in the experiment. The optimal conditions were obtained as follows ~ extraction time 15 min, extraction temperature 50 ＊C and ratio of material to solvent 1：6（W/V）. Compared with the other extraction methods, the results showed that time is shortened obviously, 1/12 of the time of solvent extraction method and 1/16 of the time of Soxhlet method. The consumption of solvent is less than solvent extraction method.

关 键 词：微波萃取 樱桃仁油 提取工艺 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]