| 超声辅助提取肉豆蔻油的工艺研究 |
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| 引用本文： | 刘辉,李超.超声辅助提取肉豆蔻油的工艺研究[J].中国食品添加剂,2011(3):133-137. |
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| 作者姓名： | 刘辉 李超 |
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| 作者单位： | 徐州工程学院食品工程学院,徐州,221008 |
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| 基金项目： | 徐州工程学院培育项目(XKY2010113)。 |
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| 摘 要： | 在单因素试验的基础上，采用Box-Behnken设计对肉豆蔻油超声辅助提取工艺中的液料比、超声温度和超声时间3因素的最优化组合进行了定量研究，建立并分析了各因素与得率关系的数学模型。结果表明，最佳的工艺条件为液料比10.2mL/g，超声温度59℃和超声时间39min；经试验验证，在此条件下，得率为27.90％，与理论计...
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| 关 键 词： | 肉豆蔻 油 超声辅助提取 响应曲面法 |
Ultrasonic-assisted extraction of oil from nutmeg |
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| LIU Hui,LI Chao.Ultrasonic-assisted extraction of oil from nutmeg[J].China Food Additives,2011(3):133-137. |
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| Authors: | LIU Hui LI Chao |
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| Affiliation: | LIU Hui,LI Chao(College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221008) |
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| Abstract: | The influences of solvent to material ratio,ultrasonic temperature and ultrasonic time on the yield of oil from nutmeg with the ultrasonic-assisted extraction technique were studied according to the Box-Behnken experimental design based on the single factor experiments.One mathematical model established and analyzed by response surface methodology was adequate to describe the relationships between the studied factors and the response of the oil extraction yield.Based on the canonical analysis,the optimum ex... |
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| Keywords: | nutmeg oil ultrasonic-assisted extraction response surface methodology |
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