姜黄油的微波辅助水蒸气蒸馏提取及包合工艺研究  

THE PROCESS OF CURCUMA OIL EXTRACTION BY MICROWAVE-ASSISTED STEAM DISTILLATION AND

作　　者：吴斌[1] 李湘洲[1] 旷春桃[1] 杨国恩[1] 杨军君[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,湖南长沙410004

出　　处：《食品研究与开发》2009年第3期82-84,共3页Food Research and Development

基　　金：国家科技部"十一五"科技支撑计划重点项目(2006BAD18B04);湖南省教育厅重点项目;湖南省科技计划项目(2007NK3119);长沙市科技局重点项目(K0802109-21)

摘　　要：比较微波辅助水蒸气蒸馏法,传统水蒸汽蒸馏法提取姜黄油工艺,发现微波辅助水蒸气蒸馏法具有提取时间短,提取率高等优点。通过试验确定微波辅助水蒸气蒸馏工艺:颗粒度为40目～60目,固液比1∶8,提取时间2.5h。同时通过正交试验确定姜黄油的适宜包合工艺为:芯材比为8∶1;温度为60℃;反应时间为2h。By comparing the microwave-assisted s team distillation and steam distillation, it is found that microwave-assisted steam distillation has advantages of less extraction time, high extraction rate of curcuma oil. Optimum technical conditions for the extraction were as follows： the granularity of raw material is 40 mesh- 60 mesh, the ratio of solid to liquid is 1 ： 8 （g/mL）, and extraction time is 2.5 h.The inclusion process of curcuma oil by β-cyclodextrin was studied, experiments results showed that optimum conditions of inclusion were： β-cyclodextrin ： Volatile oil in proportion was 8 ： 1, temperature was 60 ℃, and including time was 2 h.

关 键 词：姜黄油 微波辅助水蒸汽蒸馏 包合 

分 类 号：TQ461[化学工程—制药化工]