茼蒿精油提取工艺的研究  

Study on extraction of essential oil from Chrysanthemum cornarium L.

作　　者：周建华[1] 寇兴然[1] 

机构地区：[1]山东师范大学生命科学学院,山东济南250014

出　　处：《食品工业科技》2010年第5期287-288,共2页Science and Technology of Food Industry

基　　金：山东省自然科学基金资助项目(Y2006D27)

摘　　要：以茼蒿为原料,对茼蒿精油的提取方法进行了研究。通过不同溶剂提取效率的比较,确定乙醇为最佳提取溶剂,并对乙醇提取茼蒿精油的溶剂浓度、温度、时间和料液比进行单因素实验与正交设计实验,确定最佳提取工艺条件为:乙醇浓度85%,提取温度45℃,提取时间6.5h,料液比1∶15。The extraction of essential oil of Chrysanthemum cornarium L. was studied. Different solvents were used to extract the oil. It was found that the optimum solvent was ethanol. The optimum extraction conditions for concentration,temperature,time and ratio were studied by single factor experiment and orthogonal test. The results showed that the optimum conditions of extracting the essential oil were：the ethanol concentration 85%,the extracting temperature 45℃,the extracting time 6.5h and the ratio of Chrysanthemum cornarium L. to ethanol 1∶15.

关 键 词：茼蒿 精油 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]