Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition

doi:10.7506/spkx1002-6630-201202015

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 67-71.doi: 10.7506/spkx1002-6630-201202015

• Processing Technology • Previous Articles Next Articles

Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition

XIN Xiao-chen，PEI Zhi-sheng，YUAN La-mei，SHENG Ling-zhi，PU Feng-jiao，ZHANG Hai-de

College of Food Science, Hainan University, Haikou 570228, China

Received:2017-02-16 Revised:2017-02-16 Online:2012-01-25 Published:2012-01-16

Abstract

Abstract: Betel nut oil was obtained by ultrasonic-microwave assisted extraction and its compositions were rapidly determined by a spectrophotometer. The extraction process conditions were optimized by response surface tests on the basis of single factor tests. According to the effects of extraction time, extraction temperature and material-liquid ratio on extraction rate of betel nut oil, the optimal extraction process parameters were extraction time of 22 min, extraction temperature of 65 ℃ and material-liquid ratio of 1:11 (g/mL). Under the optimal extraction process conditions, the extraction rate of betel nut oil was up to 14.29%. Gas chromatography analysis showed that the major compositions of betel nut oil were 33.5% myristic acid, 20.4% 9-octadecenoic acid, 19.19% 12-octadecadienoic acid, 15.82% hexadecanoic acid, 9.51% dodecanoic acid and 1.59% octadecanoic acid.

Key words: betel nut oil, ultrasound-microwave assisted extraction, response surface methodology (RSM), ultraviolet spectrophotometry, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS201.2

XIN Xiao-chen, PEI Zhi-sheng, YUAN La-mei, SHENG Ling-zhi, PU Feng-jiao, ZHANG Hai-de. Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition[J]. FOOD SCIENCE, 2012, 33(2): 67-71.

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Optimization of Ultrasonic-Microwave Assisted Extraction of Betel Nut Oil by Response Surface Methodology and Analysis of Its Fatty Acid Composition

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