| 陈程，梁宇柱，张存劳，等.基于PB设计和BBD响应面法优化牡丹籽饼中油脂的超声辅助提取工艺[J].中国油脂,2018,43(2):.[CHEN Cheng, LIANG Yuzhu, ZHANG Cunlao，etc.Optimization of ultrasound-assisted extraction of oil from peony seed cake by Plackett-Burman design and Box-Behnken response surface methodology[J].China Oils and Fats,2018,43(2):.] |
| 基于PB设计和BBD响应面法优化牡丹籽饼中油脂的超声辅助提取工艺 |
| Optimization of ultrasound-assisted extraction of oil from peony seed cake by Plackett-Burman design and Box-Behnken response surface methodology |
| |
| DOI： |
| 中文关键词: 牡丹籽饼 油脂 超声辅助提取 PB设计 BBD响应面法 |
| 英文关键词:peony seed cake oil ultrasound-assisted extraction PB design BBD response surface methodology |
| 基金项目: |
|
| 摘要点击次数: 1236 |
| 全文下载次数: 281 |
| 中文摘要: |
| 优化牡丹籽饼中油脂的超声辅助提取工艺。在单因素试验的基础上，采用Plackett-Burman（PB）设计对影响牡丹籽饼中油脂提取的7个因素（粒度、液料比、浸提时间、浸提温度、超声温度、超声时间、超声功率）进行筛选。根据PB试验结果，选择粒度、浸提温度、液料比、超声温度为考察因素，运用BBD响应面法对牡丹籽饼中油脂的超声辅助提取工艺进行优化。结果表明：牡丹籽饼中油脂的最佳提取工艺条件为粒度80目、液料比27∶?1、浸提温度45?℃、浸提时间4 h、超声温度42?℃、超声功率320 W、超声时间35 min，在此条件下，牡丹籽油得率为11.15%。 |
| 英文摘要: |
| To optimize ultrasound-assisted extraction process of oil from peony seed cake, seven factors(particle size, ratio of liquid to solid, extraction time, extraction temperature, ultrasonic temperature, ultrasonic time and ultrasonic power)affecting the extraction of oil from peony seed cake were screened by Plackett-Burman(PB) design based on single factor experiment. By analyzing PB experimental result, particle size, extraction temperature, ratio of liquid to solid and ultrasonic temperature were selected as the factors.Then the extraction conditions of oil from peony seed cake were optimized by BBD response surface methodology as follows: particle size 80 meshes, ratio of liquid to solid 27∶?1, extraction time 4 h, extraction temperature 45?℃, ultrasonic temperature 42?℃, ultrasonic time 35 min and ultrasonic power 320 W. Under these conditions, the yield of peony seed oil was 11.15%. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
