摘要
以方便面为实验样品,研究超声法提取脂肪的工艺条件。实验首先以浸提时间、超声时间、料液比和提取次数为单因素,通过单因素实验确定上述工艺参数的范围;在此基础上,利用L9(34)正交实验优化超声提取脂肪的工艺条件。实验结果表明,各因素对脂肪提取率的影响程度是:提取次数>浸提时间>料液比>超声时间,最优化的超声提取脂肪的工艺条件为:超声时间10min,料液比1:3,浸提时间1.5h,提取次数2次。实验所用的上述超声法与国标方法索氏法进行对比,结果表明,超声法提取脂肪较索氏法得率高,时间短、试剂用量少,回收率较高,且2种方法的精密度无差别;用超声法提取脂肪应根据样品特性选择适当的提取试剂。
The aim of this paper is to establish an ultrasonic extracting method of fat in food. The single-factor are soaking time, ultrasonic process time, sample-solvent ratio, and extracting times, respectively. Based upon the single-factor experiment, the optimal ultrasound extraction method was obtained through L9（3^4） orthogonal experiment. The results indicated that the yield of fat extraction was impacted by several factors, and impact degree were as followed： extracting times〉soaking time〉sample-solvent ratio〉ultrasonic process time. The best ultrasound extraction condition in our experiment was that soaking 1.5 h, ultrasonic process 10 min, sample-solvent ratio 1：3, extracting 2 times. To examine the accuracy and precision, our method was compared with Soxhlet extraction method. The results showed that the yield of fat extraction of ultrasonic method is higher than that of Soxhlet method, and no significant difference on precision was observed between these two methods. Besides, uhrasonic extraction method was less time-consuming and reagent consuming. Different reagent should be selected according to the sample matrix.
出处
《上海交通大学学报（农业科学版）》
2008年第6期545-549,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
世博专项项目子课题(SA150158)
关键词
脂肪提取
超声法
索氏法
正交试验
fat extraction
ultrasound method
Soxhlet method
orthogoaal test
