通过响应面方法研究影响茶籽油提取的因素

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of oleo science Pub Date : 2024-01-01 DOI:10.5650/jos.ess24022
Eriola Betiku, Esther A Olatundun, Damilola A Taiwo, Olumayowa F Omotunde, Victor I Omofaye, Biola A Babalola, Adebisi A Agboola, Lekan M Latinwo
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引用次数: 0

摘要

本研究使用索氏提取器研究霍尼油(HO)的优化提取。考虑到萃取时间(2 - 6 小时)、霍尼重量(20 - 60 克)和使用丙酮的粒度,采用 D-优化设计法进行了二十四(24)次实验。对 HO 的产量、官能团、物理和化学特性以及脂肪酸组成进行了评估。最佳萃取条件为 6 小时的萃取时间、细小的粒度和 20 克的芒硝重量,萃取出的 HO 产率高达 70.85 wt.%。HO 的酸值和运动粘度分别为 35.68 mg KOH/g 油和 52.96 mm 2 /s。观察到的确定系数为 0.9870,表明为该工艺开发的模型是有效的。HO 的官能团和脂肪酸证实其高度不饱和,存在反式不饱和弯曲振动和双键伸展区域。HO 的特性表明,尽管需要进行预处理,它仍可用于生产生物柴油。
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Investigation of Factors Affecting Extraction of Calophyllum inophyllum Seed Oil via Response Surface Methodology.

This study used the Soxhlet apparatus to investigate honne oil (HO) extraction optimization. Twenty-four (24) experiments were formulated using the D-optimal design considering extraction time (2 - 6 h), honne weight (20 - 60 g), and particle size using acetone. The yield, functional groups, physical and chemical properties, and fatty acid composition of the HO were assessed. The optimal extraction conditions established were a time of 6 h, fine particle size, and honne weight of 20 g with a high HO yield of 70.85 wt.%. The HO had an acid value and kinematic viscosity of 35.68 mg KOH/g oil and 52.96 mm 2 /s, respectively. The observed coefficient of determination of 0.9870 suggests that the model developed for the process is efficient. The functional groups and fatty acids of the HO confirm that it is highly unsaturated with the regions of trans-unsaturation bending vibrations and double bond stretching. The properties of the HO demonstrate that it could be used to produce biodiesel, notwithstanding the necessity for pretreatment.

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来源期刊
Journal of oleo science
Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY
CiteScore
3.20
自引率
6.70%
发文量
173
审稿时长
3 months
期刊介绍: The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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