粮油食品科技2012，Vol.20Issue(5)：26-29,4.
超声波提取山楂籽油的技术研究
Study on extraction of hawthorn seed oil by ultrasonic wave
张名爱 1李洁慧 1张帅 1于翠芳1
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛266109
- 折叠
摘要
Abstract
Based on single factor test, the factors which affect the extraction yield of hawthorn seed oil such asextraction time, solid/solvent ratio, extraction temperature and ultrasonic power were studied by the orthogonal experimental. The result showed that the order of the influence factor was ultrasonic power 〉 extraction temperature 〉 solid/solvent ratio 〉 extraction time. The optimal condition was extraction time 30 min, solid/solvent ratio 1： 10, extraction temperature 45 ℃, ultrasonic power 200 W. Under these conditions, the hawthorn seed oil extraction rate was 10.61% in verification tests.关键词
山楂籽油/超声波/提取Key words
hawthorn seed oil/ultrasonic wave/extraction分类
轻工纺织引用本文复制引用
张名爱,李洁慧,张帅,于翠芳..超声波提取山楂籽油的技术研究[J].粮油食品科技,2012,20(5):26-29,4.
