响应面优化油莎豆油提取工艺的研究  

Optimization of tiger nut oils extraction process of by response surface methodology

作　　者：张宇鑫 李傲强 白岩晓 李正钰 李嘉馨 Zhang Yuxin;Li Aoqiang;Bai Yanxiao;Li Zhengyu;Li Jiaxin(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《粮食与食品工业》2024年第6期15-20,共6页Cereal & Food Industry

基　　金：沈阳师范大学大学生创新创业训练计划项目(X202410166168)。

摘　　要：本实验以油莎豆为原料,采用溶剂浸提法提取油莎豆油,以提取温度、提取时间、料液比为主要影响因素,油脂得率为评价指标,在单因素试验基础上采用响应面法对油莎豆油的提取工艺进行优化。结果表明:最佳工艺条件为提取温度47℃、提取时间5 h、料液比(g/mL)1∶9,在此条件下进行验证实验,得出油莎豆油脂得率为24.52%,并对该条件下提取的油莎豆油进行理化指标测定,结果符合国家标准。This study utilized solvent extraction to extract oil from tiger nut.The extraction process focused on evaluating the effects of extraction temperature,extraction time,and solvent-to-material ratio on oil yield,employing both single-factor experiments and response surface methodology.Optimal conditions were determined as follows:extraction temperature of 47℃,extraction time of 5 h,and solvent-to-material ratio of 1∶9(g/mL).Validation experiments conducted under these conditions yielded an oil yield of 24.52%.Additionally,physicochemical properties of the extracted tiger nut oils were assessed,demonstrating compliance with national standards.

关 键 词：油莎豆油 提取工艺 响应面优化 

分 类 号：TS201[轻工技术与工程—食品科学]