正交实验法优选腊梅花精油提取工艺研究  

Optimization of extraction technology for essential oil from Chimonanthus Praecox flower by orthogonal test

作　　者：沈强[1] 于洋[1] 杨清[1] 司辉清[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2009年第9期231-232,共2页Science and Technology of Food Industry

摘　　要：研究蒸馏时间、料液比和微波功率对微波辅助-水蒸气蒸馏法提取腊梅花精油得率的影响,通过正交实验法优选最佳提取工艺条件为:蒸馏时间2.5h、微波功率640W、料液比1:12,此条件下精油平均得率为0.62%。The effects of distillation time, material to water ratio and microwave power on the extraction of essential oil from Chimonanthus Praecox flower by microwave-assisted hydrodistillation were studied.By the orthogonal test, the optimization conditions were confirmed as follows：distillation time 2.5h, microwave power 640W and material to water ratio 1：12.The average rate of essential oil on the optimization conditions was 0.62%.

关 键 词：腊梅 精油 微波辅助-水蒸气蒸馏法(MAHD) 

分 类 号：TS201.2[轻工技术与工程—食品科学]