盐藻油微波辅助提取工艺优化  

Optimization of Microwave-assisted Extraction Technology for Oil from Dunaliella salina

作　　者：孙协军[1] 王珍[1] 李秀霞[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121013

出　　处：《食品科学》2012年第10期87-91,共5页Food Science

基　　金：中国博士后科学基金面上项目(20090460422)

摘　　要：对盐藻油微波辅助提取工艺进行优化,采用响应面法分析液料比、浸提温度和浸提时间对盐藻油得率的影响,建立相应的预测模型。方差分析结果表明,液料比(P<0.005)、浸提温度(P<0.005)和浸提时间(P<0.005)都对盐藻油得率有显著影响,液料比的二次项(P<0.005)和浸提温度的二次项(P<0.005)对盐藻油得率有显著影响,并且液料比和浸提温度间存在交互作用(P<0.025)。最佳工艺条件为液料比10:1(mL/g)、浸提温度54℃、浸提时间9.7min,在该条件下,盐藻油得率(15.79±0.97)%。微波辅助提取的盐藻油中主要含有棕榈酸、油酸、亚油酸和亚麻酸,质量分数分别为13.85%、5.30%、8.60%、23.75%。Microwave-assisted extraction technology for oil from Dunaliella salina was investigated. Response surface methodology was used to optimize the extraction parameters on the basis of the extraction rate of the oil. Three independent factors such as material-liquid ratio, extraction time and extraction temperature were evaluated. The optimal extraction condi- tions were material-liquid ratio of 1：10 （g/mL）, extraction temperature of 54 ~C and extraction time of 9.7 min. Under the optimal extraction conditions, the extraction rate of oil from Dunaliella salina was （15.79 q- 0.97）%. The major components in DunalieUa salina oil were palmitic acid, oleic acid, linoleic acid and linolenic acid with the contents of 13.85%, 5.30%, 8.60% and 23.75%, respectively.

关 键 词：盐藻 油 微波提取 脂肪酸组成 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]