响应面优化超声波辅助提取经烘烤预处理奇亚籽油工艺的研究
Optimization of Ultrasonic Assisted Extraction of Baking Pretreated Chia Seed Oil by Response Surface Methodology
何亚芬 1张继红 1余中霞 1方文超1
作者信息
- 1. 上饶市检验检测认证院药品检测分院,上饶 334000
- 折叠
摘要
以奇亚籽为原料,采用超声波辅助提取奇亚籽油.通过单因素设计实验研究溶剂种类、料液比、超声时间、烘烤温度、烘烤时间对奇亚籽出油率的影响.在单因素实验基础上通过响应面法优化了超声波辅助提取经烘烤预处理奇亚籽油脂的最佳工艺条件.结果表明,超声波提取奇亚籽油脂的最佳工艺条件为烘烤温度160 ℃,烘烤时间46 min,料液比1∶17,超声时间55 min.在最优工艺条件下,奇亚籽的出油率为(39.41±0.72)％.奇亚籽油中不饱和脂肪酸含量丰富,其中亚麻酸(C18:3n3)质量分数最高为62.90％,亚油酸(C18:2n6c)质量分数为18.25％.
Abstract
Chia seed was extracted by ultrasonic wave.The effects of solvent type,material liquid ratio,ultra-sonic time,baking temperature and baking time on the oil yield of chia seeds were studied by single factor design ex-periment.On the basis of single factor experiment,the optimum conditions of ultrasonic assisted extraction of baking pretreated chia seed oil were optimized by response surface methodology.The results indicated that the optimum con-ditions for ultrasonic extraction of chia seed oil were baking temperature 160 ℃,baking time 46 min,material liquid ratio 1∶17(g/mL),and ultrasonic time 55 min.Under the optimum conditions,the oil yield of chia seed was(39.41±0.72)％.Chia seed oil was rich in unsaturated fatty acids,among which the highest content of linolenic acid(C18:3n3)was 62.90％,and the content of linoleic acid(C18:2n6c)was 18.25％.
关键词
奇亚籽油/响应面法/超声波辅助/烘烤预处理Key words
chia seed oil/response surface methodology/ultrasonic-assisted extraction/baking pretreatment引用本文复制引用
基金项目
江西省药品监督管理局科研项目(2021KY48)
出版年
2024
NETL
NSTL
万方数据