期刊
FOOD CHEMISTRY
卷 231, 期 -, 页码 348-355出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.152
关键词
Microwave-assisted extraction; Silkworm pupal oil; Fatty acid composition; Physicochemical properties; Antioxidant activities
资金
- Science and technology Project for Sichuan Provincial Department of Education of China [2011ZB062]
- Scientific Research Foundation of Sichuan Agricultural University [06070905]
Microwave-assisted extraction (MAE) of oil from silkworm pupae was firstly performed in the present research. The response surface methodology was applied to optimize the parameters for MAE. The yield of oil by MAE was 30.16% under optimal conditions of a mixed solvent consisting of ethanol and n-hexane (1: 1, v/v), microwave power (360 W), liquid to solid ratio (7.5/1 mL/g), microwave time (29 min). Moreover, oil extracted by MAE was quantitatively (yield) and qualitatively (fatty acid profile) similar to those obtained using Soxhlet extraction (SE), but oil extracted by MAE exhibited favourable physicochemical properties and oxidation stability. Additionally, oil extracted by MAE had a higher content of total phenolic, and it showed stronger antioxidant activities. Scanning electron microscopy revealed that microwave technique efficiently promoted the release of oil by breaking down the cell structure of silkworm pupae. Therefore, MAE can be an effective method for the silkworm pupal oil extraction. (C) 2017 Elsevier Ltd. All rights reserved.
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