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| 夏威夷果油提取工艺的响应面法优化及理化指标测定 |
| Optimization of extraction process of Macadamia nut oil by response surface methodology and determination of its physicochemical properties |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.004 |
| 中文关键词: 闪式提取 夏威夷果 夏威夷果油 响应面法 理化指标 |
| 英文关键词:flash-extraction Macadamia nut Macadamia nut oil response surface methodology physicochemical property |
| 基金项目:安徽省教育厅质量工程项目（2018mooc432，2019 jxjj45）；安徽新华学院基层教研室示范项目（2019jyssfx02） |
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| 中文摘要: |
| 以海南产夏威夷果为原料，采用闪式提取技术提取夏威夷果油，以液料比、提取电压、提取时间为考察因素，油得率作为考察指标，通过响应面法优化提取工艺，并对所得油脂的理化指标进行测定。结果表明：夏威夷果油提取的最佳工艺条件为液料比9∶ 1、提取时间120 s、提取电压100 V，在此条件下夏威夷果油得率为73.04%；夏威夷果油的酸价（KOH）为1.20 mg/g、碘值（I）为88.32 g/100 g、皂化值（KOH）为188.67 mg/g、过氧化值为3.06 mmol/kg。 |
| 英文摘要: |
| With Macadamia nut from Hainan as raw material, the Macadamia nut oil was extracted by flash-extraction technology. With ratio of liquid to material, extraction voltage and extraction time as investigation factors, oil yield as investigation index, the flash-extraction process was optimized by response surface methodology and the physicochemical properties of the oil were determined. The results showed that the optimal extraction conditions of Macadamia nut oil were obtained as follows: ratio of liquid to material 9∶ 1, extraction voltage 100 V and extraction time 120 s. Under these conditions, the oil yield was 73.04%. The acid value, iodine value, saponification value and peroxide value of Macadamia nut oil were 1.20 mgKOH/g, 88.32 gI/100 g, 188.67 mgKOH/g and 3.06 mmol/kg, respectively. |
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