Optimization of Supercritical Fluid Extraction of Garlic Oil by Using Response Surface Method
SONG Dawei;JIA Jian;LI Liangyu
1. Agri－Food Processing and Engineering Technology Research Center of Heilongjiang, Daqing 163319; 2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319）
Abstract：Abstract: Based on the single factor experiment, the response surface method with three factors at three levels is adopted according to the principle of central composite design. The factors of optimum conditions for the extraction will be determined by regression analysis. We choose the pressure, temperature and time of extraction as random fators. The results showed that the optimum conditions for the supercritical fluid extraction were as following: the pressure of extraction 20 MPa, the temperature of extraction 40℃, the time of extraction 3 h. Under the optimum conditons, the extraction yield of garlic oil was 0.393 %, while the experimental extraction yield was 0.378 %, with relative error 0.96% compared with theoretical value.
2010, Vol. 24 
