正交试验法优选香菜籽挥发油提取工艺及抑菌作用研究  

Optimization of extraction process of fragrant vegetable seed volatile oil by orthogonal design

作　　者：云淑娟[1] 林荣锋[1] 李秉超[1] 魏忠环[1] 

机构地区：[1]沈阳农业大学生物技术学院,沈阳110161

出　　处：《齐齐哈尔大学学报（自然科学版）》2007年第6期73-76,共4页Journal of Qiqihar University(Natural Science Edition)

摘　　要：进行了香菜籽挥发油提取工艺的研究,采用L9(33)正交实验设计,确定了最佳提取工艺条件。通过试验得到了最佳提取工艺条件为:浸泡3h,料水质量比1︰5,提取8h。然后以黑曲霉,酵母菌和大肠杆菌作供试菌种,在实验中观察香菜籽挥发油对不同菌种的抑制作用,研究其抑菌和杀菌作用。Carried on the fragrant vegetable seed volatile oil to withdraw thecraft the research. The optimum extraction condition was investigated volatile oil by design L9（3^3）. Determined best withdraws the craft condition. Obtained through the experiment best has withdrawn the craft is： Raw material and the water mass ratio are 1 ： 5, extraction for 8 h after lh of soakingm, and then dissolved by acetone solvent. The supplied mushroon species are Aspergillus niger, Yeast and Escherichia coli. In this experiment, we can observe the role of using corander seed volatile oil to effect this three mushroon species, and farther more researeh its role of bacteriostasis bactericidal.

关 键 词：香菜籽 挥发油 正交试验 提取工艺 抑菌作用 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]