花椒籽油提取工艺的优化  

Optimization of Extraction Process of Zanthoxylum bungeanum Seed Oil

作　　者：王莉 姚柯兵 WANG Li;YAO Kebing(Department of Life Sciences,Shanxi Lüliang University,Lüliang 033000)

机构地区：[1]山西省吕梁学院生命科学系,吕梁033000

出　　处：《食品工业》2023年第1期1-5,共5页The Food Industry

基　　金：2020年山西省吕梁市重点研发项目:花椒副产物在保健食品中的开发研制(2020NYGG83)。

摘　　要：试验以花椒籽为原材料,研究无水乙醇浸提法提取花椒籽油的工艺。通过单因素试验和三因素三水平响应面分析试验,优化无水乙醇浸提法提取花椒籽油工艺的工艺参数。研究分别对影响花椒籽油提取工艺的影响因素(料液比、提取温度、提取时间、提取次数)进行单因素试验,获得较优水平因素后选用提取温度、料液比、提取时间进行响应面分析试验,确定了影响花椒籽出油率的大小顺序:提取温度、料液比、提取时间。无水乙醇浸提法提取花椒籽油的最适工艺条件参数:料液比1∶5 (g/mL)、提取温度59℃、提取时间2.7 h,在最佳工艺参数下花椒籽的出油率为23.38%。经过对比,验证值与理论值的相对误差小于5%。该试验为开发花椒籽油的生产提供一定的理论依据。In this paper, the extraction technology of Zanthoxylum bungeanum seed oil by absolute ethanol extraction was studied. Through single factor test and three factor-three level response surface analysis test, the process parameters of extracting Zanthoxylum bungeanum seed oil by absolute ethanol extraction method were optimized. Single factor tests were carried out on the influencing factors of Zanthoxylum bungeanum seed oil extraction process of solid-liquid ratio, extraction temperature,extraction time and extraction times. After obtaining better level factors, the response surface analysis test of extraction time,extraction temperature and solid-liquid ratio was determined that the order of affecting the oil yield of Zanthoxylum bungeanum seeds was as follows: extraction temperature, solid-liquid ratio and extraction time. The optimum technological parameters of extracting Zanthoxylum bungeanum seed oil by absolute ethanol extraction were as follows: solid-liquid ratio 1∶5(g/mL),extraction temperature 59 ℃ and extraction time 2.7 h. Under the optimum technological parameters, the oil yield of Zanthoxylum bungeanum seed was 23.38%. The relative error between the verified value and the theoretical value was less than 5%, which provided a certain theoretical basis for the development of Zanthoxylum bungeanum seed oil.

关 键 词：花椒籽油 溶液浸提法 响应面试验 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]