摘要
在萃取工艺中,综合考虑花生油萃取率和蛋白活性,以权重法进行分析评价试验效果,通过Design-Expert7.0软件,采用Box-Behnken试验设计法对超临界萃取花生油工艺进行了优化。研究结果表明,萃取压力对综合评价指标的影响最显著,并且萃取压力和萃取时间之间存在交互作用,得到了最佳超临界萃取工艺。
In the extraction process, took into account of the extraction rate of peanut oil and the activity of protein, through the software of the Design-Expert 7.0, designed the plans of the Box-Behnken response surface methodology experiments and analyses the results of the experiments with weighting method. Results show that the extraction pressure on the influence of the comprehensive evaluation index was the most significant, there were interactions between the extraction pressure and time.
出处
《食品工业》
北大核心
2014年第5期39-42,共4页
The Food Industry
基金
河南省科学院成果转化项目(201101113)
关键词
超临界萃取
花生油
高活性
supercritical fluid extraction
peanut oil
high activity
