Optimization of Ultrasonic Assisted Extraction of Macadamia Oil and Its Physicochemical Properties

doi:10.3969/j.issn.1000-2561.2019.11.017

Abstract

Abstract:

In order to improve the extraction rate of macadamia oil and obtain high quality oil, an ultrasonic assisted method was used to extract macadamia oil, and the physicochemical properties of the extracted oil were analyzed. The effects of extraction solvent, ultrasonic power, ultrasonic time and ratio of liquid to material on the extraction rate were investigated by single factor experiments, and then the extraction process parameters were optimized by response surface methodology (RSM). The results showed that the extraction rate of macadamia oil was higher with n-hexane, and the yield of macadamia oil increased with the proper increase of ultrasonic power, ultrasonic time and solvent content. The optimum extraction conditions of macadamia oil were as follows: the ratio of liquid to material 9.6∶1 (mL/g), the ultrasonic power 520 W, the ultrasonic time 32 min, and the yield of macadamia oil was 69.1% under the conditons. The total yield extracted twice reached 96.3%. The results showed that ultrasonic assisted extraction was an effective method for macadamia oil extraction. In terms of fatty acid composition and physicochemical properties, macadamia oil is a kind of natural vegetable oil with high nutritional value.

Key words: macadamia (Macadamia integrifolia) oil, ultrasound-assisted extraction, response surface optimization, physicochemical properties

TU Xinghao,SUN Liqun,TANG Jinghua,ZHANG Ming,SHUAI Xixiang,CHEN Hong,DU Liqing. Optimization of Ultrasonic Assisted Extraction of Macadamia Oil and Its Physicochemical Properties[J]. Chinese Journal of Tropical Crops, 2019, 40(11): 2217-2226.

Figures/Tables 15

References 25

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因素Factor	水平 Level
因素Factor	-1	0	1
超声功率/W	400	500	600
超声时间/min	25	30	35
液料比/(mL?g^-1)	10	12	14

因素Factor	水平 Level
因素Factor	-1	0	1
超声功率/W	400	500	600
超声时间/min	25	30	35
液料比/(mL?g^-1)	10	12	14

组成成分Components	含量Percentage/%
粗脂肪Crude fat	73.69±1.21
粗蛋白Crude protein	8.96±0.47
含水率Moisture content	1.83±0.36
灰分Ash content	0.81±0.13
总糖Total sugar	2.45±0.57
可溶性淀粉Soluble starch	2.91±0.64

组成成分Components	含量Percentage/%
粗脂肪Crude fat	73.69±1.21
粗蛋白Crude protein	8.96±0.47
含水率Moisture content	1.83±0.36
灰分Ash content	0.81±0.13
总糖Total sugar	2.45±0.57
可溶性淀粉Soluble starch	2.91±0.64

序号<BR/>Run	A超声功率 Ultrasonic power/W	B超声时间 Ultrasound time/min	C液料比 Solid-liquid rate/(mL?g^-1)	提取率Extraction rate/%
序号<BR/>Run	A超声功率 Ultrasonic power/W	B超声时间 Ultrasound time/min	C液料比 Solid-liquid rate/(mL?g^-1)	实测值<BR/>Measured value	预测值<BR/>Predicted value
1	-1	1	0	53.9	53.6
2	-1	0	-1	48.9	48.3
3	0	-1	1	65.5	65.5
4	0	1	1	67.3	67.8
5	0	0	0	68.1	68.2
6	1	0	1	65.8	65.5
7	0	0	0	68.3	68.2
8	-1	-1	0	51.2	51.1
9	1	-1	0	65.2	65.5
10	1	1	0	67.4	67.2
11	0	0	0	68.2	68.2
12	0	-1	-1	55.2	54.9
13	1	0	-1	64.1	64.3
14	0	0	0	68.3	68.2
15	-1	0	1	55.6	55.7
16	0	0	0	68.6	68.2
17	0	1	-1	65.5	65.3