超声波辅助提取橄榄浸膏工艺研究  

Study on Ultrasonic Assisted Extraction Technology of Olive Extract

作　　者：张玲[1,2] 吴彦芳[1] 张钟[1,2] 

机构地区：[1]广东石油化工学院广东高校果蔬加工与贮藏工程技术开发中心,广东茂名525000 [2]广东石油化工学院环境与生物工程学院,广东茂名525000

出　　处：《广东石油化工学院学报》2016年第6期20-23,共4页Journal of Guangdong University of Petrochemical Technology

基　　金：广东高校果蔬加工与贮藏工程技术开发中心开放基金项目(2015A004)

摘　　要：以茂名产黄橄榄为原料,采用超声波法辅助萃取橄榄浸膏,考察了温度、时间、超声波功率对萃取效果的影响,并在单因素的基础上采用三因素四水平正交实验优化了萃取工艺条件。结果表明,当温度为60℃,时间为40min,超声波功率为210 W时,萃取工艺条件最佳,橄榄浸膏萃取率可达7.225%。The ultrasonic assisted extraction technology for the olive extract,which takes starch of Maoming yellow olive powder as material and extraction yield as evaluation indexes,is investigated.And the effects of ultrasonic power,extraction temperature and time on the extraction are studied.On the basis of single factor,the optimal extraction condition is discussed by the three factors four levels orthogonal.The results show the optimum technological conditions：extraction temperature is 60℃;extraction time is 40min;extraction power is 210 W.Under this condition,the extraction rate of olive extract gets up to 7.225%.

关 键 词：橄榄浸膏 萃取 超声波 优化工艺 

分 类 号：TQ028[化学工程]