樱桃籽油提取工艺研究  

Extraction of Cherry Seed Oil

作　　者：陈倩[1] 朱传合[1] 赵丽[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2010年第6期76-80,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以生产樱桃制品所产生的樱桃籽为原料,采用单因素试验和响应面设计法研究提取溶剂、溶剂用量、物料粒度、提取温度和提取时间对樱桃籽油提取率的影响。通过单因素试验、中心组合试验设计,建立樱桃籽油提取数学模型(R2=93.64%)。结果表明:影响樱桃籽油提取率的主要因素依次是浸提温度、浸提时间、溶剂用量;得到优化组合条件为提取溶剂为正己烷,物料粒度40目,溶剂用量7.5 mL/g,提取温度69.4℃,提取时间4.1 h。在此工艺条件下,提油率可达9.24%。The extraction technology of cherry seed oil from the byproduct of cherry wine manufacture was researched by using single factor experiment and response surface methodology.A polynomial model related to the extraction factors and the extraction rate had been established.Results： The obtained high coefficient of determination（R2 = 93.64%） indicates good agreement between the experimental and predicted values of extraction rate.Student＇s T-test of each coefficient shows that all the linear and quadratic terms have significant effect（P ｜T｜ 0.05） on the extraction rate.The established optimum conditions are hexane as extraction solvent,material particle size 40 mesh,solvent volume 7.5 mL/g,temperature 69.4 ℃ and duration 4.1 h.Under the optimized conditions,the extraction rate reaches 9.24%（P0.05）.

关 键 词：樱桃籽油 提取 响应面优化 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]