食品科学 ›› 2009, Vol. 30 ›› Issue (10): 111-113.doi: 10.7506/spkx1002-6630-200910020
• 工艺技术 • 上一篇 下一篇
郭守军，杨永利，罗雪苑，黄海涛，易振强，苏 婷
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韩山师范学院2008 年教授启动基金项目(510076)
GUO Shou-jun，YANG Yong-li，LUO Xue-yuan，HUANG Hai-tao，YI Zhen-qiang，SU Ting
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摘要：
采用索氏提取法并通过单因素试验和L9(33)正交试验对番石榴籽油的提取工艺进行了优化。结果表明，影响番石榴籽油提取的主要因素顺序为温度、提取时间、料液比。优化工艺为：溶剂石油醚、提取温度90℃、提取时间3h、料液比1:10(g/ml)； 此工艺条件下的出油率为12.82%。
关键词: 番石榴, 种籽油, 提取工艺, 正交实验
Abstract:
Soxhlet method was applied to extract oil from Psidium guajava seed, in the present study. The extraction conditions were optimized by single-fact and orthogonal tests. Results indicated that the most significant factor influencing extraction yield of oil from Psidium guajava seed was temperature, followed by extraction time and solid to liquid ratio in turn. When extracting Psidium guajava seed with petroleum ether at the material to liquid ratio of 1 : 10 (W/V) ) for 3 h at 90 ℃, the best extraction effect could be obtained, and the extraction yield of Psidium guajava seed oil was 12.82%.
Key words: Psidium guajava, seed oil, extraction technology, orthogonal test
中图分类号:
O658
郭守军，杨永利，罗雪苑，黄海涛，易振强，苏 婷. 番石榴籽油提取工艺优化[J]. 食品科学, 2009, 30(10): 111-113.
GUO Shou-jun，YANG Yong-li，LUO Xue-yuan，HUANG Hai-tao，YI Zhen-qiang，SU Ting. Optimization of Extraction Technology of Psidium guajava Seed Oil[J]. FOOD SCIENCE, 2009, 30(10): 111-113.
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