摘要
以刺山柑籽为原料,采用超声波-微波协同提取技术提取刺山柑籽油,研究提取温度、提取时间、液料比对刺山柑籽油提取率的影响。结果表明,当提取温度55℃,提取时间25min,液料比11时,刺山柑籽油提取率最高,可达到(20.48±0.36)%。与常规溶剂法相比较,提取时间短,得率高。
The extraction of capers seed oil was studied by microwave-ultrasonic wave aided extraction. The factors of effecting extraction rate, such as extraction temperature, the ratio of liquid to material and extraction time, were analyzed under specific condition and the optimal extraction parameters were obtained as follows ： the extraction temperature is 55 ℃, extraction time is 25 min, and the ratio of liquid to material is 11.Under this condition, the extraction rate was （20.48±0.36）%.Compared with the normal extraction method, microwave- ultrasonic extraction can reduce extraction time and improve the extraction rate.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期20-23,共4页
Food Research and Development
基金
新疆生产建设兵团科技局政策成果转化与推广项目(2006YD29)
新疆维吾尔自治区高等学校科研计划资助项目(XJEDU2005G07)
新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放基金资助课题(BR0609)
关键词
刺山柑籽油
提取工艺
微波超声波协同提取法
cappers seed oil
extraction technology
microwave-ultrasonic wave aided extraction
