摘要
实验首先优化出了微波提取牛蒡籽油的工艺参数,然后将微波提取和其他提取方法进行了对比。结果表明:微波提取牛蒡籽油最佳工艺参数为,提取时间223 s、提取功率303 W,液料比10∶1(mL:g),在该提取条件下,牛蒡籽油的得率为17.940%;与其他提取方法相比,微波提取时间短,得率高。
The microwave extraction parameters of oil from Fructus arctii were optimized. The effects of microwave extraction and other extraction techniques were compared. The result showed that the best extraction parameters were： extraction time 223 s, microwave power 303 W, solvent to material ratio 10. 1 mL/g and the extraction yield （EY） was 17. 940% ; compared with other extraction techniques, microwave extraction had a higher yield and shorter extraction time
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第2期189-192,共4页
Food and Fermentation Industries
基金
徐州工程学院培育项目(XKY2008322)
