超声辅助低共熔溶剂提取油橄榄果渣中羟基酪醇的工艺优化研究  

Optimization of Ultrasound Assisted Low Co-Soluble Solvent Extraction Process for Hydroxyl Casein from Olive Pomace

作　　者：刘月含 吕明俊 姜晓坤[1] LIU Yuehan;LYU Mingjun;JIANG Xiaokun(College of Food Science and Nutritional Engineering Jilin Agriculture Science and Technology University,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品科学与营养工程学院,吉林吉林132101

出　　处：《东北农业科学》2024年第2期102-107,共6页Journal of Northeast Agricultural Sciences

基　　金：吉林农业科技学院省级大学生科技创新项目(S202311439057)。

摘　　要：本试验通过超声波辅助低共熔溶剂提取油橄榄果渣中的羟基酪醇,考察了超声提取温度、超声提取时间、超声功率、低共熔溶剂含水率和低共熔溶剂摩尔比对油橄榄果渣中羟基酪醇提取率的影响。结果表明,超声提取温度40℃、超声提取时间30 min、超声功率300 W、低共熔溶剂含水率20%、低共熔溶剂摩尔比1∶1为最佳提取工艺条件。并通过响应面分析对提取工艺的条件进行了优化,最佳提取率为19.76%。Using olive pomace as raw material,extraction of hydroxyl casein using ultrasonic assisted low eutectic solvent.By examining the effects of ultrasound extraction time,ultrasound temperature,ultrasound power,low eutectic solvent molar ratio,and water content on the extraction rate of hydroxyl cheese in olive pomace.The results showed that the optimal extraction process conditions were ultrasonic extraction time of 30 minutes,ultrasonic extraction temperature of 40 ℃,ultrasonic power of 300 W,molar ratio of low eutectic solvent of 1∶1,water content of20%.The extraction conditions were optimized by response surface software.The optimal extraction rate is 19.76%.

关 键 词：油橄榄果渣 羟基酪醇 低共熔溶剂 超声辅助 响应面软件优化 

分 类 号：TS209[轻工技术与工程—食品科学]