响应面法优化大蒜油的提取工艺研究  

Optimization of Garlic Oil Extraction Process by Response Surface Methodology

作　　者：王煜伟 李琳琳 王乐 尹卫 王永红 洒威 梁健 WANG Yu-wei;LI Lin-lin;WANG Le;YIN Wei;WANG Yong-hong;SA Wei;LIANG Jian(State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]省部共建三江源生态与高原农牧业国家重点实验室,青海西宁810016

出　　处：《食品研究与开发》2022年第13期95-100,共6页Food Research and Development

基　　金：青海省科技项目(2019-NK-106)。

摘　　要：以新鲜大蒜为原料,采用水蒸气蒸馏法提取大蒜油,研究萃取温度、萃取时间、蒸馏水体积对大蒜油得率的影响,在单因素试验的前提下,以大蒜油得率为响应值,进行Box-Behnken中心组合试验设计,采用响应面法(response surface methodology,RSM)评估萃取温度、萃取时间、蒸馏水体积对大蒜油得率的影响,以确定大蒜油提取的最佳工艺条件。结果表明,水蒸气蒸馏法提取大蒜油最佳工艺条件为萃取温度35℃、萃取时间5 h、蒸馏水体积480 m L,此条件下大蒜油得率高达0.482%。In the process of extracting garlic oil from fresh garlic by steam distillation,the effect of extraction temperature,extraction duration,and distilled water volume on the yield of garlic oil was studied.To be specific,on the basis of single factor test,Box-Behnken and central composite designs were applied with the response of garlic oil yield.The effect of extraction temperature,extraction duration,and distilled water volume on the yield of garlic oil was evaluated by response surface methodology to determine the optimal extraction process.The results showed that the optimum process was as follows:extraction at 35℃ for 5 h with 480 mL distilled water.With this extraction process,the yield of garlic oil was up to 0.482%.

关 键 词：大蒜油 水蒸气蒸馏法 响应面法 提取 工艺优化 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]