Optimization on subcritical extraction of oil from Cucumariafrondosa visceral by response surface method

Authors

XU Meng-hao, School of Food ＆Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
LIANG Yang, School of Food ＆Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
YAO Yan-yan, Weihai Changqing Ocean Science and Technology Co., Ltd., Weihai, Shandong 264300, China
ZHU Ji-hai, Shandong Zhongshuo Marine Technology Co., Ltd., Rizhao, Shandong 276800, China
ZHAO Xiang-zhong, School of Food ＆Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China

Abstract

A new process for subcritical extraction of Cucumariafrondosa oil was established using freeze-dried Cucumariafrondosa visceral which is rich in lipid active substances. The subcritical extraction conditions were optimized by single factor and response surface methodology, and the best extraction process was obtained: material-liquid ratio 1∶3 （g/mL）, extraction pressure 0.4 MPa, extraction times 5 times, extraction time 56.18 min, extraction temperature 48.55 ℃, extraction rate 23.38%. By comparing the physical and chemical indexes of oil extracted by different methods and gas chromatography-mass spectrometry (GC-MS) graphs, the physicochemical indexes of oil extracted by subcritical method are better than other methods, the content of EPA in the oil reaches 40.7%, indicating that the subcritical method for extracting Cucumariafrondosa oil has high process efficiency and more stable oil quality.

Publication Date

4-28-2021

First Page

165

Last Page

170

DOI

10.13652/j.issn.1003-5788.2021.04.031

Recommended Citation

Meng-hao, XU; Yang, LIANG; Yan-yan, YAO; Ji-hai, ZHU; and Xiang-zhong, ZHAO (2021) "Optimization on subcritical extraction of oil from Cucumariafrondosa visceral by response surface method," Food and Machinery: Vol. 37: Iss. 4, Article 31.
DOI: 10.13652/j.issn.1003-5788.2021.04.031
Available at: https://www.ifoodmm.cn/journal/vol37/iss4/31

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