【摘要】 以丙酮为提取溶剂,考察了超声波功率、液固比、提取温度、提取时间和提取次数对盐藻油得率的影响,并对不同方法所得盐藻油的理化性质进行了分析。结果表明,超声波功率和提取次数对盐藻油得率没有显著影响(P>0.05),其余各因素影响的主次顺序为:超声温度>液固比>超声时间,超声波辅助提取盐藻中油脂的最佳工艺参数为:液固比29 mL/g、超声时间47 min、超声温度48℃,在优化条件下,盐藻油的得率最高为16.20%。常规回流提取、微波提取和超声波提取对盐藻油的理化性质没有显著影响,盐藻油的黏度(40℃运动黏度>80 mm~2/s)和酸值(>10 mgKOH/g)较高,需要经过降酸降黏处理后才能被加工利用。更多还原

【Abstract】 Effects of ultrasonic power,L/S ratio,extracting temperature,extracting time and extracting frequency on oil yield produced from Dunaliella salina were studied when acetone was applied as extracting solvent;the physical and chemical properties of salina oil had been analyzed.The results showed that ultrasonic power and frequency of extraction had no effect on the oil yield significantly(P > 0.05);the order exhibited of factors on oil yield was as follows:extracting temperature > ratio of liquid to solid > extracting time;optimal conditions could be obtained as follows:L/S ratio of 29 mL/g,extracting time of 47 min,extracting temperature at 48 ℃;oil yield was predicted to be 16.20%when Dunaliella salina powder was extracted on the optimal condition.Different extracting methods as conventional reflux extraction,microwave extraction,and ultrasound- assisted extraction had no effect on physical and chemical properties of salina oil significandy,the viscosity(dynamic viscosity in 40 ℃ was more than 80mm~2 /s) and acid value of salina oil(> 10 mgKOH/g) was too high to be applied in food processing without deacidification process and viscosity reduction.更多还原