分子蒸馏纯化姜精油工艺的响应面法优化  

Optimizing Conditions for the Purification of Ginger Essential Oil by Molecular Distillation Using Response Surface Methodology

作　　者：梁峥[1] 胡雪芳[1] 赵航[1] 李淑燕[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2010年第20期67-71,共5页Food Science

摘　　要：利用分子蒸馏对超临界CO2萃取得到的姜油树脂进行纯化从而得到姜精油。通过单因素试验选取分子蒸馏的温度和压力作为中心复合设计变量,以姜精油得率和α-姜烯含量为指标进行响应面法优化。结果显示分子蒸馏温度、压力及其交互作用对纯化姜精油的得率及姜精油中α-姜烯含量均有显著影响;优化得到的工艺参数为温度76℃、压力147Pa。在此条件下,姜精油得率为(42.23±1.65)%,α-姜烯含量为(445.48±6.95)mg/g,与回归方程的预测值基本吻合。Molecular distillation was used to purify the essential oil from ginger oleoresin extracted with supercritical CO2. Based on single factor investigations,the optimization of distillation temperature and pressure by central composition design coupled with response surface methodology was performed for achieving both higher oil yield and α-zingiberene content. The two factors and the interaction between them all significantly affected oil yield andα-zingiberene content. Distillation temperature of 76 ℃ and distillation pressure of 147 Pa were found optimal,and the resultant oil yield and α-zingiberene content were （42.33 ± 1.65）% and （445.48 ± 6.95） mg/g,respectively.

关 键 词：分子蒸馏 响应面 姜精油 α-姜烯 

分 类 号：TQ65[化学工程—精细化工] TS255[轻工技术与工程—农产品加工及贮藏工程]