响应面法优化欧姆加热提取大白牙髓油的工艺及质量属性

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Muhammad Hazwan Hamzah, Olivia Janam Dani Lalo, Adila Fazliyana Aili Hamzah, Hasfalina Che Man, Mohd Salahuddin Mohd Basri, Rosnah Shamsudin, Abd Halim Md Ali, Izzah Farhana Ab Aziz, Sukardi Gatuk Abdulloh
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引用次数: 0

摘要

利用响应面法优化了欧姆加热萃取大白浆中油脂的工艺条件。考察了欧姆加热萃取参数对油收率和油质量的影响。以电压(40 ~ 60 V)、温度(70 ~ 90℃)、提取时间(15 ~ 30 min)为影响因素,采用中心组合设计,以大白油的产量为目标响应。采用响应面法优化大白浆油的欧姆加热提取条件为:40 V、70℃、15 min,预测得油率为22.07%,实验得油率为23.12±0.46%。欧姆加热萃取工艺在能源效率方面优于索氏萃取,仅需要0.060±0.004 kWh,而索氏萃取则需要0.122±0.056 kWh,从而获得更高的油收率。经欧姆加热和索氏提取的油样品折射率在0.623 ~ 0.625之间。比重范围为1.010 ~ 1.020。两种方法得到的油都是淡黄色的,表明油的质量相似。通过气相色谱-质谱联用技术对经欧姆加热提取的油进行了鉴定,其中含有戊烷、(E)-2-庚醛和松油烯-4-醇。扫描电镜分析显示,在欧姆加热萃取下,大白浆的结构发生了显著变化,证明了该方法的有效性。综上所述,欧姆加热萃取是一种可行的、可持续的大白浆油萃取方法,为工业应用提供了更高的效率和质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Optimization of Ohmic Heated Extraction Using Response Surface Methodology and Quality Attributes of Dabai (Canarium odontophyllum) Pulp Oil

Optimization of Ohmic Heated Extraction Using Response Surface Methodology and Quality Attributes of Dabai (Canarium odontophyllum) Pulp Oil

The process for extracting oil from dabai pulp using ohmic heated extraction is optimized by response surface methodology. The effects of ohmic heated extraction parameters on both the quantity and quality of oil yield were investigated. A central composite design was employed, focusing on factors such as voltage (40–60 V), temperature (70–90 ℃), and extraction time (15–30 min), with the production of dabai oil being the goal response. Optimized ohmic heated extraction for dabai pulp oil using response surface methodology achieved optimal conditions at 40 V, 70 °C, and 15 min with a predicted oil yield of 22.07% and an experimental yield of 23.12 ± 0.46%. The ohmic heated extraction process outperformed Soxhlet extraction in energy efficiency by requiring only 0.060 ± 0.004 kWh compared to 0.122 ± 0.056 kWh by Soxhlet extraction for a higher oil yield. The refractive index of the ohmic heated and Soxhlet extracted oil samples ranged from 0.623 to 0.625. The specific gravity ranged from 1.010 to 1.020. Both methods yielded oils with a yellowish color, indicating similar oil quality. The oil extracted via ohmic heating, containing pentadecane, (E)-2-heptanal, and terpinen-4-ol, was identified through gas chromatography-mass spectrometry. Scanning electron microscopy analysis highlighted significant structural changes in dabai pulp under ohmic heated extraction supporting the method’s efficiency. Overall, ohmic heated extraction presents a viable and sustainable alternative to traditional extraction methods for dabai pulp oil, offering improved efficiency and quality for industrial applications.

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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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