| 响应面法优化茶叶籽油超临界二氧化碳萃取工艺 |
| |
| 引用本文： | 麻成金,吴竹青,黄伟,冯磊,彭忠瑾,向勇平. 响应面法优化茶叶籽油超临界二氧化碳萃取工艺[J]. 食品科学, 2011, 32(20): 108-113. DOI: 10.7506/spkx1002-6630-201120023 |
| |
| 作者姓名： | 麻成金 吴竹青 黄伟 冯磊 彭忠瑾 向勇平 |
| |
| 作者单位： | 1.吉首大学食品科学研究所2.吉首大学 植物保护与利用湖南省高校重点实验室3.湖南省古丈县茶叶事业管理局 |
| |
| 基金项目： | 2009年湖南省科技厅资助项目(2009NK3119) |
| |
| 摘 要： | 采用响应面法优化超临界CO2萃取茶叶籽油的工艺条件。在单因素试验基础上，选择萃取压力、萃取温度、分离温度、萃取时间为影响因素，以茶叶籽油得率为响应值，应用中心组合Box-behnken试验设计建立数学模型，进行响应面分析。结果表明，超临界CO2萃取茶叶籽油的最优工艺条件为：萃取压力29MPa、萃取温度43℃、分离温度36℃、萃取时间74min，该条件下，茶叶籽油得率达26.13%。
|
| 关 键 词： | 茶叶籽油 超临界CO2萃取 工艺条件 响应面分析 |
Optimization of Supercritical Carbon Dioxide Extraction Process for Tea Seed Oil by Using Response Surface Methodology |
| |
| MA Cheng-jin,,WU Zhu-qing,HUANG Wei,FENG Lei,PENG Zhong-jin,XIANG Yong-ping. Optimization of Supercritical Carbon Dioxide Extraction Process for Tea Seed Oil by Using Response Surface Methodology[J]. Food Science, 2011, 32(20): 108-113. DOI: 10.7506/spkx1002-6630-201120023 |
| |
| Authors: | MA Cheng-jin WU Zhu-qing HUANG Wei FENG Lei PENG Zhong-jin XIANG Yong-ping |
| |
| Affiliation: | (1. Institute of Food Science, Jishou University, Jishou 416000, China；2. Key Laboratory of Plant ResourcesConservation and Utilization of Hunan Province, Jishou University, Jishou 416000, China；3. Tea Project Management Bureau of Guzhang County, Guzhang 416300, China) |
| |
| Abstract: | Response surface methodology was employed to optimize the supercritical carbon dioxide extraction conditions of tea seed oil.On the basis of one-factor-at-a-time experiments,a mathematical model describing the effects of extraction pressure,extraction temperature,separation temperature and extraction time on oil yield was created using Box-Behnken experimental design and analyzed by response surface methodology.The optimal extraction conditions were found as follows: extraction pressure 29 MPa,extraction te... |
| |
| Keywords: | tea seed oil supercritical carbon dioxide extraction technological conditions response surface analysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
