摘要
利用微波萃取丝瓜籽油,考察最佳工艺条件。采用正交设计研究温度、时间、料液比和无水乙醇与石油醚体积比对丝瓜籽油提取率的影响。结果表明,影响丝瓜籽油提取率的因素的主次顺序为:溶剂体积比>料液比>温度>时间;最佳工艺参数:无水乙醇∶石油醚为1∶2(V/V)、温度55℃、时间14 min、料液比1∶11(m/V),丝瓜籽油最大提取率为10.90%。
The optimum extraction conditions of microwave technology were studied for the Luffa seed oil. The effects of temperature, time, material to liquid ratio, the proportion of anhydrous alcohol and petroleum ether on extraction rate of the oil in Luffa seed were studied by orthogonal experiment. The results showed that the significance of the effects of these factors on the oil extraction efficiency decreased in the order： the proportion of anhydrous alcohol and petroleum ether, material to liquid ratio, temperature, time. The optimal conditions were concluded as follows： the proportion of anhydrous alcohol and petroleum ether 1 ： 2, temperature 55 ~C, time 4 min, material to liquid ratio 1 ： ll（m/V）. In this condition, the actual towel gourd seed oil extraction rate was 10.90%.
出处
《食品工业》
北大核心
2012年第4期1-3,共3页
The Food Industry
关键词
丝瓜籽
微波萃取
正交试验
Luffa seed
microwave extraction
orthogonal experiment
