微波辅助提取大扁杏杏仁油实验方法的研究  

Study on the extraction of almond oil of apricot by microwave assisted extraction technique

作　　者：李晓娜[1] 李新华[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2009年第4期252-254,共3页Science and Technology of Food Industry

摘　　要：为确定微波辅助提取大扁杏杏仁油的最佳工艺参数,通过单因素实验和正交实验对影响杏仁油得率的因素做了研究,确定了微波辅助提取杏仁油的最佳工艺参数为:微波的提取功率为500W,提取时间为20min,料液比为1:7,粒径为30目,杏仁油得率为50.25%;各因素对大扁杏杏仁油得率的影响次序为:粒径>功率>时间>料液比。The microwave assisted extraction technique was adopted in order to obtain good parameter. The effective factors of the almond oil＇ s yield were studied by single factor and orthogonal design. The optimum parameters of the microwave assisted extraction were obtained as follows：microwave power 500W,extraction time 20min, ratio of the weight of almond to the volume of solvent 1：7, granularity 30.The extraction rate of almond oil was 50.25%.The order of the effective factors was：granularity 〉 microwave power 〉 extraction time 〉 ratio of the weight of almond to the volume of solvent.

关 键 词：大扁杏 杏仁油 微波 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]