Optimization of Ultrasonic-assisted Extraction of Red Raspberry Seed Oil by Orthogonal Array Design

doi:10.7506/spkx1002-6630-201002016

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 67-69.doi: 10.7506/spkx1002-6630-201002016

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Optimization of Ultrasonic-assisted Extraction of Red Raspberry Seed Oil by Orthogonal Array Design

ZHANG Bai-qing，GONG Pu

College of Food Science, Shenyang Agricultural University, Shenyang 110161, China

Received:2009-01-13 Online:2010-01-15 Published:2010-12-29
Contact: GONG Pu E-mail:gongpu19841204@163.com

Abstract

Abstract:

A new technology for red raspberry seed oil extraction was proposed using ultrasonic-assisted organic solvent extraction method. The optimal extraction parameters were investigated using single factor method combined with orthogonal array design. Results revealed that the optimized values of extraction parameters were obtained as follows: ultrasonic power 100 W, ultrasonic treatment temperature 30 ℃, ultrasonic treatment time 25 min, and liquid/solid ratio 11:1 (mL/g). This optimization led to an oil yield of 12.97%.

Key words: red raspberry, seed oil, ultrasonic-assisted extraction

CLC Number:

TS225.1

ZHANG Bai-qing，GONG Pu. Optimization of Ultrasonic-assisted Extraction of Red Raspberry Seed Oil by Orthogonal Array Design[J]. FOOD SCIENCE, 2010, 31(2): 67-69 https://doi.org/10.7506/spkx1002-6630-201002016

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Optimization of Ultrasonic-assisted Extraction of Red Raspberry Seed Oil by Orthogonal Array Design

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