改革蒸馏装置提取柚皮精油工艺研究  

Study on reform the installation for the technology of extraction in the pomelo peel essential oil by the water vapor distillation

作　　者：黎松强[1] 林穗云[1] 吴馥萍[1] 

机构地区：[1]嘉应学院化学系,梅州514015

出　　处：《食品科技》2009年第8期190-192,197,共4页Food Science and Technology

基　　金：广东省科技计划项目(2006B20401021)

摘　　要：改革了传统蒸馏法将柚皮直接浸于水中，造成柚皮香精油提取出油率低等弊端。设计并制作了改革提取柚皮香精油的工艺装置。通过正交实验，确定了柚皮香精油提取条件。结果表明，提取温度、提取时间和柚皮破碎度对提取率均有影响。优化的提取工艺为：提取温度95～100℃、提取时间120min、粒度为1cm×1cm。Reformed the traditional methods about the extraction on of essential oil, it is put the pomelo peel direct into the water, cause malady for pomelo peel essential oil extraction low yield etc. Designed and made the technological installation of reform with the extraction in the pomelo peel essential oil. The proper condition was determined by the orthogonal experiment. The results make clear, the extraction temperature and extraction time and broke extant of pomelo peel for the extraction yield all was infection. Superior extaction technology： The extraction temperature was 95-100℃, the extraction time was 120 min and the size of pomelo peel was 1 cm×1 cm.

关 键 词：柚皮 香精油 提取 工艺 改革 

分 类 号：TS201.2[轻工技术与工程—食品科学]