响应面优化超声波辅助提取经烘烤预处理奇亚籽油工艺的研究

以奇亚籽为原料，采用超声波辅助提取奇亚籽油。通过单因素设计实验研究溶剂种类、料液比、超声时间、烘烤温度、烘烤时间对奇亚籽出油率的影响。在单因素实验基础上通过响应面法优化了超声波辅助提取经烘烤预处理奇亚籽油脂的最佳工艺条件。结果表明，超声波提取奇亚籽油脂的最佳工艺条件为烘烤温度160℃,烘烤时间46 min,料液比1∶17,超声时间55 min。在最优工艺条件下，奇亚籽的出油率为(39.41±0.72)%。奇亚籽油中不饱和脂肪酸含量丰富，其中亚麻酸(C18∶3n3)质量分数最高为62.90%,亚油酸(C18∶2n6c)质量分数为18.25%。

Optimization of ultrasonic assisted extraction of baking pretreated Chia seed oil by response surface methodology

Chia seed was extracted by ultrasonic wave. The effects of solvent type, material liquid ratio, ultrasonic time, baking temperature and baking time on the oil yield of Chia seeds were studied by single factor design experiment. On the basis of single factor experiment, the optimum conditions of ultrasonic assisted extraction of baking pretreated Chia seed oil were optimized by response surface methodology. The results showed that the optimum conditions for ultrasonic extraction of Chia seed oil were baking temperature 160 ℃, baking time 46 min, material liquid ratio 1:17 (g/mL), and ultrasonic time 55 min. Under the optimum conditions, the oil yield of Chia seed was (39.41 ± 0.72)%. Chia seed oil is rich in unsaturated fatty acids, among which the highest content of linolenic acid (C18:3n3) is 62.90 %, and the content of linoleic acid (C18:2n6c) is 18.25 %. It provides a theoretical basis for the further processing of Chia seeds and the development of a series of products in the future.