超声波提取花椒挥发油的工艺研究  

The Technological Study on Pepper Volatile Oil Extraction by Ultrasound

作　　者：袁敏 郭应贵 杨兴兵[3] 

机构地区：[1]渝北区黄印初级中学校,重庆401120 [2]重庆中法供水有限公司中心实验室,重庆400021 [3]重庆大学化学化工学院,重庆400044

出　　处：《广州化工》2010年第1期98-101,共4页GuangZhou Chemical Industry

摘　　要：介绍了以花椒籽核为原料,采用超声波提取花椒油的工艺条件,主要考查了固液比、提取温度和提取时间对花椒挥发油提取率的影响。实验结果表明影响花椒挥发油提取三因素主次关系为:溶剂量(质量比)>提取温度>提取时间。花椒挥发油的最佳提取工艺条件为:用体积分数95%乙醇为提取介质,在固液比为1:3.2(g/mL)、70℃温度下超声提取80m in。与加热法相比,该法工艺简便易行,提取效率高。The technological terms that extracted pepper volatile oil was introduced with pepper seeds as raw material, some factors, such as the ratio of solid to liquid, temperature and time, were tested. The results indicated that influencing factors were volume of solvent, extraction temperature and extraction time in order. The optima technology was 1 ： 3.2 of the ratio of solid to liquid and done 80 min at 70℃ via ultrasound when ethanol was 95% as extraction medium. In addition, the ultrasonic extraction technology was simple and high efficiency to heating process.

关 键 词：超声波 提取 花椒挥发油 工艺 

分 类 号：TS272[农业科学—茶叶生产加工] TS255.44[轻工技术与工程—农产品加工及贮藏工程]