微波辅助提取柑桔花精油的工艺优化研究

黄薪安; 谭兴和; 张喻; 王锋; 蔡文; 徐宁

doi:10.13386/j.issn1002-0306.2014.02.035

微波辅助提取柑桔花精油的工艺优化研究

黄薪安^1,2,
谭兴和^1,2,
张喻^1,2,
王锋^1,2,
蔡文^1,2,
徐宁^1,2

1. 湖南农业大学食品科技学院
2. 柑桔资源综合利用国家地方联合工程实验室

基金项目:

国家“十二五”科技支撑计划项目(2012BAD31B02)；

详细信息

作者简介:
黄薪安 (1989-) , 女, 在读硕士研究生, 研究方向:食品加工新技术。;

中图分类号: TS225.19
计量
- 文章访问数: 126
- HTML全文浏览量: 14
- PDF下载量: 276
出版历程
- 收稿日期: 2013-06-18

Study on the technology optimization of microwave-assisted extraction of essential oil from citrus flower

HUANG Xin-an^1,2,
TAN Xing-he^1,2,
ZHANG Yu^1,2,
WANG Feng^1,2,
CAI Wen^1,2,
XU Ning^1,2

College of Food Science and Technology of Hunan Agricultura1 University
National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization

摘要

摘要: 采用微波辅助有机溶剂法提取柑桔花精油,综合考察了萃取溶剂、液料比、微波处理时间、微波功率等单因素对精油得率的影响,并用响应面法对工艺条件进行了优化。确定了最佳工艺条件:萃取溶剂为正己烷,液料比6.4∶1(mL/g),微波功率420W,微波处理时间185s,该条件下柑桔花精油得率为1.04%。
- 柑桔花 /
- 精油 /
- 萃取
Abstract: The microwave-assisted extraction technology of essential oil from citrus flower were optimized using response surface method. The effects of the factors that included extraction agent, the microwave power, the ratio of liquid to solid and the microwave treating time on the yield rate were investigated. The results showed that the optimum microwave-assisted extraction condition was obtained as follows:the extraction agent was n-hexane, microwave power 420W, liquid to solid ratio 6.4∶1 (mL/g) , microwave treating time 185s. Under this optimum condition, the extraction yield of essential oil was 1.04%.
- citrus flower /
- essential oil /
- extraction

HTML全文

参考文献(13)

[1]	沈兆敏.我国柑桔产销现状、问题及对策[J].果农之友, 2012 (3) :3-4.
[2]	单杨.中国柑桔工业的现状、发展趋势与对策[J].中国食品学报, 2008, 8 (1) :1-8.
[3]	陆胜民, 施迎春, 杨颖.柑橘类精油的粗提及浓缩精制研究进展[J].食品与发酵科技, 2012, 48 (1) :1-6.
[4]	Wang Q, Jiang L, Wen QB.Effect of three extraction methods on the volatile component of Illicium verum Hook fanalyzed by GC-MS[J].Wuhan University Journal of Natural Sciences, 2007, 12 (3) :529-534.
[5]	Chemata F, Lucchesi ME, Smadja J, et al.Microwave accelerated steam distillation of essential oil from lavender:Arapid, clean and environmentally friendly approach[J].Analytica Chimica Acta, 2006, 555:157-160.
[6]	谢明勇, 陈奕.微波辅助萃取技术研究进展[J].食品与生物技术学报, 2006, 25 (1) :105-114.
[7]	Nélida E Gómez, Ludger Witte.A simple method to extract essential oils from tissue samples by using microwave radiation[J].Journal of Chemical Ecology, 2001, 27 (11) :2351-2359.
[8]	邓湘庆, 龚盛昭.微波辅助萃取当归精油条件优化[J].食品与机械, 2007, 23 (5) :70-73.
[9]	Li Y, Han L, Ma RJ, et al.Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process[J].Journalof Food Engineering, 2012, 109:274-280.
[10]	Liu J, Li Y.An improved adaptive response surface method for structural reliability analysis[J].Journal of Central South University, 2012, 19 (4) :1148-1154.
[11]	陈娇娇, 蒋爱民.腌制工艺对风味罗非鱼制品品质的影响[J].现代食品科技, 2012, 28 (7) :1128-1132.
[12]	Yim HS, Chye FY, Rao V, et al.Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology[J].Journal of Food Science and Technology, 2013, 50 (2) :275-283.
[13]	秦清, 闵凡芹, 徐浩, 等.响应面法优化微波辅助提取五倍子单宁工艺研究[J].林产化学与工业, 2012, 32 (6) :84-88.