响应面法优化茶籽油的提取工艺

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 81-84.

响应面法优化茶籽油的提取工艺

苟文1，马荣朝1,*，秦文2，樊高琼1，雷小龙1

1.四川农业大学农学院 2.四川农业大学食品学院

收稿日期:2011-10-10 修回日期:2012-10-30 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 马荣朝 E-mail:marongcao@163.con
基金资助:
四川省教育厅重点资助项目

Optimization of Oil Extraction from Camellia Seeds by Response Surface Methodology

Received:2011-10-10 Revised:2012-10-30 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 克服油脂水相萃取时乳化严重而清油得率低的问题，通过采用响应面法优化分析，建立茶籽油清油得率与液料比、提取时间、提取温度的数学模型，并得到了茶籽油的最佳提取工艺。结果表明：液料比3.13:1(mL/g)、提取时间1.26h、提取温度61.56℃，相应的清油得率为98.02%。实践证明该工艺条件是可靠的。

关键词: 茶籽油, 提取工艺, 响应面法, 数学模型

Abstract: Serious emulsification occurring during aqueous phase extraction of oil leads to low oil yield. In the present study, we used response surface methodology to optimize the extraction of camellia seed oil for the purpose of maximizing oil yield. A mathematical model that describes oil yield as a function of solvent-to-solid ratio, temperature and extraction time was fitted. The optimal extraction conditions were found to be extraction at 61.56 ℃ for 1.26 h with a solvent-to-solid ratio of 3.13:1 (mL/g). Under the optimal conditions, the predicted oil yield was 98.02%. The results of validation experiments suggested these extraction conditions to be reliable.

Key words: camellia seed oil, extraction process, response surface methodology, mathematical model

中图分类号:

中图分类号：TS224.4

苟?文1，马荣朝1,*，秦?文2，樊高琼1，雷小龙1. 响应面法优化茶籽油的提取工艺[J]. 食品科学, 2012, 33(22): 81-84.

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