FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (14): 45-49.

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Optimization of Extraction Process for Flaxseed Oil by Response Surface Analysis

  

  • Received:2011-06-29 Revised:2012-06-14 Online:2012-07-25 Published:2012-07-27
  • Contact: 中 龙云飞 E-mail:longyf@gxu.edu.cn

Abstract: In order to improve the extraction rate of flaxseed oil, response surface methodology was used to optimize the extraction conditions of flaxseed oil using n-hexane as the solvent. The effects of extraction temperature, extraction duration, solid-to-solvent ratio and stirring speed on the extraction rate of flaxseed oil were investigated by one-factor-at-a-time experiments. A quadratic polynomial regression model was fitted using a four-factor, three-level Box-Behnken design and analyzed using response surface methodology to obtain the optimal extraction conditions: temperature 56 ℃, solvent-to-solid ratio 8:1 (mL/g), stirring speed 310 r/min, and extraction time 2.2 h. Under these conditions, the extraction yield of flaxseed oil was 98.12%, closed to the theoretical value of 98.28%. In conclusion, the optimized extraction conditions are reliable.

Key words: flaxseed, flaxseed oil, response surface methodology, extraction process

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