响应曲面法优化微波辅助提取白豆蔻挥发油的工艺研究(英文)  

Optimization of Microwave-assisted Extraction of Volatile Oil from FructusAmomi Rotundus by Response Surface Methodology

作　　者：李超[1] 商学兵[1] 王乃馨[1] 高献礼[2] 郑义[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品科学》2011年第8期133-137,共5页Food Science

基　　金：徐州市科技发展基金计划项目(XF10C003)

摘　　要：在单因素试验基础上,采用Box-Behnken设计对白豆蔻挥发油微波辅助提取工艺中的液料比、微波时间和微波功率3因素的最优化组合进行定量研究,建立并分析各因素与得率关系的数学模型。结果表明,最佳的工艺条件为液料比10:1(mL/g),微波时间153s和微波功率322W。经验证实验,在此条件下得率为2.67%,与理论计算值2.64%基本一致。说明回归模型能较好地预测白豆蔻挥发油的提取得率。In order to achieve maximum yield of volatile oil from Fructus Amomi Rotundu,the conditions for microwave-assistedextraction were optimized by response surface methodology.In single factor experiments,ethyl acetate was found to be the bestsolvent for the extraction of volatile oil,and extraction parameters such as solvent-to-material ratio,extraction time andmicrowave power were identified as main factors affecting oil yield.On the basis of the results,a 15-run Box-Behnkenexperimental design involving the three main affecting factors（extraction parameters）at thee levels was used to establish aquadratic regression model for oil yield,and the model was analyzed by response surface analysis to find out the optimal levelsof the three extraction parameters.The results showed that solvent-to-material ratio of 10：1（mL/g）,extraction time of 153 s andmicrowave power of 322 W were obtained as the optimal conditions.Under the optimal conditions,the experimental extractionyield was 2.67%,which was close to the predicted one of 2.64%.Thus,this model had good prediction ability.

关 键 词：微波辅助提取 白豆蔻 挥发油 响应曲面法 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]