湘西椪柑皮中香精油的提取条件  

Extracting technique for essential oil in Xiangxi ponkan peel

作　　者：傅伟昌[1] 许靖[2] 陈莉华[2] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品工业科技》2011年第3期239-241,共3页Science and Technology of Food Industry

基　　金：湖南省教育厅科研项目(01C047);国家科技部西部开发重大项目(2002BA901A11)子项目

摘　　要：采用超声波辅助-水蒸汽蒸馏法提取湘西椪柑皮中精油,探索了NaCl浓度、超声波处理时间、料液比、蒸馏时间等工艺条件对湘西椪柑皮中精油提取率的影响.超声波辅助-水蒸汽蒸馏法提取湘西椪柑皮中精油的最佳条件为:30g湘西椪柑皮干粉粒,用2%的NaCl以1∶5的料液比(g/mL)萃取,超声波处理20min,蒸馏2h。按此条件提取湘西椪柑皮中香精油,3个平行样的平均产率为1.93%。Essential oil in Xiangxi ponkan peel was extracted by ultrasonic assistant steam distillation. The influence of some factors,such as the concentration of NaCl,treatment time of ultrasonic wave,the ratio of material solvent（g/mL） and distillation time were investigated. The optimal process conditions were obtained as follows：2%NaCl,1∶ 5 of material solvent,20min of ultrasonic wave treatment,and 2h of steam distillation. The average yield of essential oil in three samples was 1. 93% when 30g Xiangxi ponkan peel particle was used as materials.

关 键 词：橘皮 椪柑 香精油 水蒸汽蒸馏 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]