响应面法优化浸提法提取甜杏仁油工艺参数  

Optimization of sweet almond oil’s extraction conditions by solvent extraction using response surface method

作　　者：马燕[1] 高蕾[1] 王青[1] 方华[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2010年第4期229-230,234,共3页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区重大专项(200731136-3)

摘　　要：采用响应面法对浸提法提取甜杏仁油工艺参数进行优化。在单因素实验的基础上,采用Box-Behnken设计,运用SAS8.0软件回归分析了料液比、提取时间、提取温度3个因素对甜杏仁油得率的影响。结果显示:料液比1∶8.25,提取时间4.98h,提取温度68.45℃,甜杏仁的提取率可达96.82%。The response surface was used in optimizing the extraction of sweet almond oil.Box-Behnken design was adopted.Regression analysis with statistics analysis system was used in analyzing the influence of the solidliquid ratio,the solvent time,the solvent temperature on the oil yield.The result showed that when the solid-liquid ratio was 1：8.25, the solvent time was 4.98h, the solvent temperature was 68.45℃, the extraction ratio of sweet almond oil was up to 96.82%.

关 键 词：甜杏仁油 响应曲面法 SAS(8.0) 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]