摘要
优化超声波协同微波提取牛蒡籽油的工艺参数,并利用扫描电镜从微观角度解释了最佳得率的获得,最后和其他提取方法进行对比。结果表明:超声波协同微波提取牛蒡籽油最佳工艺参数为提取时间213s、微波功率303W、液料比10.1:1(ml/g),此时牛蒡籽油得率为19.334%;超声波的空化效应、机械效应和微波的热效应造成了生物细胞壁及整个生物体的断裂与破碎,这解释了超声波协同微波提取牛蒡籽油效率高的原因;与其他提取方法相比,超声波协同微波提取时间短、得率高。
The oil in Fructus Arctii（the dried fruits of Arctium lappa L.） was extracted with ultrasonic-microwave synergistic extraction（UMSE） method and the extraction parameters were optimized.The possible extraction mechanisms were made according to the scanning electron micrograph（SEM） of fructus arctii.The optimum extraction conditions for UMSE were that fructus arctii were treated with microwave（303 W） for 213 s with solvent-to-material ratio at 10.1：1（ml/g）,and the yield was 19.334% under such conditions.The crack of cell wall and the disruption of tissue structure was caused by cavitation effect and mechanical effect of ultrasound and thermal effect of microwave,and could be the mechanisms for the high oil yield of UMSE.Compared with other extraction techniques,UMSE exhibited higher yield and shorter extraction time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期104-107,共4页
Food Science
基金
徐州工程学院培育项目(XKY2008322)
关键词
牛蒡籽油
超声协同微波提取
BOX-BEHNKEN试验设计
扫描电镜
Fructus Arctii oil
ultrasonic-microwave synergistic extraction
Box-Behnken experimental design
scanning electron micrograph
