超声波辅助浸提大豆油的研究  

Ultrasonic-assisted Extraction of Oil from Soybean

作　　者：何洋[1] 朱秀清[2] 金丽丽[1] 奚会松[1] 赵兴明[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学国家大豆工程技术研究中心,哈尔滨150030

出　　处：《食品工业》2014年第10期82-86,共5页The Food Industry

摘　　要：以大豆生坯为试验原料,采用超声波辅助法浸提大豆油,并与未在超声波辅助下测得的出油率进行对比,根据Box-Behnken中心组合试验设计原理,确定超声波辅助浸提的最佳反应条件为:反应温度60℃,超声波频率54kHz,液料比4∶1(mL/g),反应时间51 min,经超声波辅助大豆油出油率由14.88%提高到18.196 6%。With soybean as experimental materials, use the ultrasonic-assisted extraction method extract soybean oil, and contrast with the unultrasonic-assisted oil extraction rate. The optimum reaction condition of oil extraction rate was determined based on the principle of Box-Behnken design, that reaction temperature 60 ℃, ultrasonic frequency 54 kHz, liquid-solid ratio was 4∶1（mL/g）, reaction time 51 min. With the ultrasonic-assisted extraction, oil extraction rate from 14.88% to 18.1966%.

关 键 词：大豆 大豆油 超声波 提取 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]