Optimization of Ultrasonic-Assisted Extraction of Blackberry Seed Oil by Response Surface Methodology

doi:10.7506/spkx1002-6630-201204006

Abstract

Abstract: In order to improve oil yield and quality, response surface methodology was employed to optimize the ultrasonic-assisted extraction of blackberry seed oil. A mathematical model was constructed describing oil yield as a function of temperature, extraction time, ultrasonic power and liquid (hexane)/material ratio. The optimal extraction conditions were obtained as follows: extraction temperature 42.82 ℃, extraction time 12.20 min, ultrasonic power 53.19 W, and ratio of solid to liquid 1:2.23. Under these conditions, the predicted oil yield was 12.6%, and the experimental value 12.5%.

Key words: response surface methodology (RSM), ultrasonic-assisted extraction, blackberry seed oil

CLC Number:

TS222.1

CUI En-hui，FANG Liang，WU Wen-long，LI Wei-lin. Optimization of Ultrasonic-Assisted Extraction of Blackberry Seed Oil by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(4): 26-30.

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Optimization of Ultrasonic-Assisted Extraction of Blackberry Seed Oil by Response Surface Methodology

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