微波辅助提取橘仁油的工艺研究  

STUDIES ON THE EXTRACTION OF MANDARIN KERNEL OIL BY USING MICROWAVE

作　　者：马丽[1] 和萌林[1] 张玲丽[1] 黄辉[1] 卢奎[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2007年第3期15-18,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重点科技攻关计划资助项目(0423011700)

摘　　要：用微波辅助法提取橘仁油,考察了溶剂类型、溶剂用量、提取温度、提取时间对提油率的影响.通过正交试验得出优化的微波辅助提取橘仁油的工艺条件:提取温度50℃,提取时间7m in,料液比1∶6.实验结果表明,与传统的溶剂提取法相比,微波辅助法的提取时间明显缩短,提取温度和溶剂用量均有所降低,提油率较高.The conditions of extracting mandarin kernel oil were discussed by using XH-100A microwave ex- traction system, including solvent, extraction time, temperature, microwave power and the ratio of material to solvent. According to the results of single fraction experiments, the optimized conditions of microwave extrac-ting mandarin kernel oil were obtained by orthogonal experiments： extraction temperature is 55℃, extraction time is 7min, microwave power is 700W and the ratio of material to hexane is 1：6 （W/V）. Compared with stir-ring extraction method, the results obtained showed that the time is shortening; the extraction temperature is lower than that of conventional method. The properties of the oils which were extracted by different method were compared.

关 键 词：微波 提取 橘仁油 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]