超声波辅助提取翅碱蓬籽油脂的工艺优化
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摘要
以翅碱蓬籽(100目)为原料,采用超声波辅助石油醚(60～90℃)提取翅碱蓬籽油。以提取率为指标,研究超声波功率、料液比、提取时间对提取率的影响。通过正交试验和响应面试验分别对提取工艺进行优化,结果表明,采用正交法得到的最佳工艺条件为:超声波功率360 W、液料比8︰1 (mL/g)、提取时间30 min。采用响应面法得到的最佳工艺条件为:超声波功率365 W、液料比8︰1 (mL/g)、提取时间30 min。对2种优化结果进行双样本t检验,证明2种优化方法差异不显著,优化后的翅碱蓬籽油提取率平均值为22.48%。对制备的油脂进行各理化指标检测,结果显示超声波辅助提取翅碱蓬籽油脂品质符合食用植物油国家标准。
The extraction process of oil from Saline suaeda by ultrasonic assisted was optimized, with petroleum ether(60-90 ℃) as the extraction agent, oil extraction rate as index. The ultrasonic power, liquid-solid ratio and extraction time were optimized by the orthogonal test and the response surface method. The optimum process parameters for orthogonal test optimization were as follows: ultrasonic power of 360 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The optimum process parameters for the response surface method were as follows: ultrasonic power of 365 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The independent t test was performed on the above two methods. The physicochemical properties of Saline suaeda seeds oil were analyzed. The results showed that the quality of ultrasonic-assisted extraction of oil from Saline suaeda seeds was in line with the national standard for edible vegetable oil.
The extraction process of oil from Saline suaeda by ultrasonic assisted was optimized, with petroleum ether(60-90 ℃) as the extraction agent, oil extraction rate as index. The ultrasonic power, liquid-solid ratio and extraction time were optimized by the orthogonal test and the response surface method. The optimum process parameters for orthogonal test optimization were as follows: ultrasonic power of 360 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The optimum process parameters for the response surface method were as follows: ultrasonic power of 365 W, liquid-solid ratio of 8︰1(mL/g), and extraction time of 30 min. The independent t test was performed on the above two methods. The physicochemical properties of Saline suaeda seeds oil were analyzed. The results showed that the quality of ultrasonic-assisted extraction of oil from Saline suaeda seeds was in line with the national standard for edible vegetable oil.
引文
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[19]周晓丹,王妍,刘晶,等.橄榄油、葵花籽油和米糠油的氧化稳定性[J].食品科学,2011,32(13):119-121.
[20]郭华,周建平,何伟,等.茶籽油精炼过程中理化指标的变化及精炼条件选择[J].食品工业科技,2009,30(6):221-225.
[2]LI C F,TANG B P,JIANG S H.Chemical composition and nutritional evaluation of the seeds of Suaeda salsa(L)Pall[J].Journal of Food and Nutrition Research,2017,5(1):22-26.
[3]李曼曼,李红娟,范业文,等.ICP-MS测定盐地碱蓬籽油中必需微量元素含量[J].中国油脂,2016,41(10):102-105.
[4]SHIRAISHI R,IWAKIRI R,FUJISE T,et al.Conjugated linoleic acid suppresses colon arcinogenesis in azoxymethanepretreated rats with long-term feeding of diet containing beef tallow[J].Journal of Gastroenterology,2010,45(6):625-635.
[5]石红旗,姜伟,衣丹,等.盐地碱蓬共轭亚油酸的制备及结构分析[J].食品科学,2005,25(5):80-84.
[6]于海芹,张天柱,魏春雁,等.3种碱蓬属植物种子含油量及其脂肪酸组成研究[J].西北植物学报,2005,25(10):2077-2082.
[7]宁宇,蔺立杰,王丰俊.超声波辅助提取核桃楸油及其脂肪酸分析[J].食品科技,2014,39(10):184-188.
[8]吴建宝,乔雪,胡传荣,等.超声辅助水酶法同时制备油茶籽油及水解蛋白的响应面优化[J].食品科技,2016,41(2):221-226.
[9]刘柏华,殷钟意,郑旭煦.超声波辅助提取牡丹籽粕中油脂的工艺研究[J].食品研究与开发,2016,37(8):40-44.
[10]张郁松.核桃油脂不同提取方法的比较[J].食品研究与开发,2014,35(21):63-65.
[11]李煦,田朝晖,刘长霞,等.翅碱蓬籽油脂提取工艺优化及理化性质测定[J].食品工业科技,2018,39(13):192-197.
[12]刘传富,董海洲,李向阳,等.超声波辅助提取葡萄籽油工艺条件的优化[J].中国粮油学报,2010,25(3):54-57.
[13]ZHANG Y,WANG Z H,CHEN X Q.Ultrasound associated extraction of seed oil of Korean pine[J].Journal of Forestry Research,2005,16(2):140-142.
[14]李超,王乃馨,郑义,等.响应曲面法优化超声波协同微波提取苘麻籽油的工艺研究[J].中国粮油学报,2011,26(7):48-51.
[15]侯学敏,李林霞,张直峰,等.响应面法优化薄荷叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(6):124-128.
[16]CHEN F L,ZHANG Q,FEI S M,et al.Optimization of ultrasonic circulating extraction of samara oil from Acer saccharum using combination of Plackett-Burman design and Box-Behnken design[J].Ultrasonics Sonochemistry,2017,35:161-175.
[17]张艳,李永哲.响应面法及其在药学领域中的应用[J].吉林化工学院学报,2012,29(7):20-22.
[18]谢惠波,杨艳,苏红卫,等.青果果核油的提取及分析和应用研究[J].食品研究与开发,2013,34(24):85-87.
[19]周晓丹,王妍,刘晶,等.橄榄油、葵花籽油和米糠油的氧化稳定性[J].食品科学,2011,32(13):119-121.
[20]郭华,周建平,何伟,等.茶籽油精炼过程中理化指标的变化及精炼条件选择[J].食品工业科技,2009,30(6):221-225.