摘要
研究红树莓籽油的超声波辅助浸提工艺。以出油率为指标,在单因素试验的基础上,通过正交试验确定超声波辅助提取红树莓籽油的最佳工艺条件。结果表明,在超声波功率100W、提取温度30℃、提取时间25min、料液比1:11(g/mL)的条件下,红树莓籽的出油率最高为12.97%。
A new technology for red raspberry seed oil extraction was proposed using ultrasonic-assisted organic solvent extraction method. The optimal extraction parameters were investigated using single factor method combined with orthogonal array design. Results revealed that the optimized values of extraction parameters were obtained as follows： ultrasonic power 100 W, ultrasonic treatment temperature 30 ℃, ultrasonic treatment time 25 min, and liquid/solid ratio 11：1 （mL/g）. This optimiza- tion led to an oil yield of 12.97%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期67-69,共3页
Food Science
关键词
红树莓
籽油
超声波提取
red raspberry
seed oil
ultrasonic-assisted extraction
