超声波辅助提取桑椹籽油的工艺优化  

Optimization of Ultrasonic-Assisted Extraction of Oil from Mulberry Seeds

作　　者：胡青平[1] 

机构地区：[1]山西师范大学生命科学学院,临汾041004

出　　处：《中国粮油学报》2010年第10期69-73,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山西省青年基金(20080210)

摘　　要：以桑椹籽为原料,利用超声波辅助提取桑椹籽油。通过单因素试验及二次回归正交旋转组合试验研究了不同因素对出油率的影响,确定了超声波辅助提取桑椹籽油的最佳工艺参数。结果表明,在试验范围内各因素对桑椹籽出油率的影响程度由大到小依次为液料比、超声波功率、提取温度、提取时间;超声波辅助提取桑椹籽油的最优工艺参数为沸程60～90℃的石油醚为提取剂,液料比为22 mL/g、提取温度为50℃、超声波功率为275 W,超声提取时间为35 min,提取1次。在此工艺条件下,桑椹籽油出油率35.62%,提取率达92.69%。Ultrasonic-assisted extraction technology was used to extract the oil from mulberry seeds.The single-factor experiment and quadratic orthogonal rotation regression combination design were adopted to study the effects of different factors and determine the optimal technological parameters.Results： The effect sequence of four factors for oil yield from high to low is liquid-solid ratio,ultrasonic power,extraction temperature,and extraction time.The optimal extraction parameters are using petroleum ether with boiling range of 60～90 ℃ as solvent,liquid-solid ratio 22 mL/g,extraction temperature 50 ℃,ultrasonic power 275 W,extraction time 35 min,and extraction once.With the optimal extraction parameters,the oil yield is 35.62% and extraction rate can reach 92.69%.

关 键 词：桑椹籽油 超声波 提取 优化 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.1[轻工技术与工程—食品科学与工程]