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《Food Science and Technology》 2015-11
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Optimization of ultrasonic-assisted extraction techniques of Lonicera japonica Thunb. seed oil by using response surface methodology and analyze its fatty acid composition

XIAO Zhi-hui;DU Hua-ying;LUO Qiu-shui;ZHANG Feng-ying;DU Juan;XIONG Jian-hua;College of Food Science and Engineering, Jiangxi Agricultural University;Key Lab for Agricultural Product Processing and Quality Control of Nanchang City;  
Because of research of Lonicera japonica Thunb. seed oil characteristic can increasing the development and utilization of resources honeysuckle, response surface methodology was applied to optimize techniques of ultrasonic-assisted extraction and analyze its fatty acid composition of Lonicera japonica Thunb. seed oil. Combining single factor experiments and box-benhnken central composite experimental design method to optimize the ratio of solvent to solid, extraction time and ultrasonic power, the fatty acids of extracted oil was analyzed by GC-MS. The results showed that the simulate quadratic polynomial regression equation fits well and the optimum extraction condition were: acetone as the solvent, liquid-solid ratio of 29.75 m L/g, extraction time of 41.5 min, ultrasonic power of 165 W, under this conditions, the theoretical extraction rate of Flos lonicerae seed oil was 10.76%, the unsaturated fatty acids in extracted oil up to 85.81% of the total, with linoleic acid, oleic acid based.
【Fund】: 江西省教育厅项目(GJJ14296);; 江西省科技厅项目(20151BBF60039);; 国家自然科学基金地区基金项目(31560452)
【CateGory Index】: TS224
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