Study on Ultrasound-assisted Extraction Optimization of Pumpkin Seed Oil

doi:10.7506/spkx1002-6630-200908009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 60-63.doi: 10.7506/spkx1002-6630-200908009

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Study on Ultrasound-assisted Extraction Optimization of Pumpkin Seed Oil

WANG Xiao-xi，CHEN Gui-lin*

(College of Life Science, Inner Mongolia University, Huhhot 010021, China)

Received:2008-06-26 Revised:2008-09-03 Online:2009-04-15 Published:2010-12-29
Contact: CHEN Gui-lin* E-mail:guilinchen@yahoo.com.cn;chengl@life.imu.edu.cn

Abstract

Abstract:

Pumpkin seed oil was extracted by ultrasound method, in this study. Effects of extraction solvent, extraction temperature, and extraction time, ratio of liquid to material, ultrasonic frequency and power on oil yield were investigated by single-factor test and orthogonal design. The results showed that the optimal extraction solvent is petroleum ether. The significance sequence of other five factors affecting oil yield is as follows: ratio of liquid to material > extraction time > extraction temperature > frequency and power of ultrasound, and their optimum levels are 6:1 (V/W), 35 min, 60 ℃, 59 kHz and 280 W, respectively. Under these conditions, the oil yield reaches 39.04%.

Key words: pumpkin seed oil, ultrasound-assisted extraction, orthogonal test

CLC Number:

TS201.1

WANG Xiao-xi，CHEN Gui-lin*. Study on Ultrasound-assisted Extraction Optimization of Pumpkin Seed Oil[J]. FOOD SCIENCE, 2009, 30(8): 60-63 https://doi.org/10.7506/spkx1002-6630-200908009

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Study on Ultrasound-assisted Extraction Optimization of Pumpkin Seed Oil

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