同时蒸馏萃取法提取花椒挥发油的工艺优化  

2005 Optimized the Condition of Simultaneous Distillation and Extraction Technology for Zanthoxylum Essential Oil

作　　者：罗凯[1,2,3] 朱琳[1,2] 阚建全[1,2] 黄秀芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市农产品加工及贮藏重点实验室,重庆400716 [3]重庆三峡学院生命科学与工程学院,重庆404000

出　　处：《食品与发酵工业》2012年第5期209-212,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31071599);重庆市科委攻关项目(CSTC;2010AC1009)

摘　　要：分别对同时蒸馏萃取法提取花椒挥发油的影响因素、溶剂种类、原料粉碎粒度、提取时间、辅助方式进行了单因素实验。结果表明:优化的提取工艺为,选择选择乙醚作为最佳提取溶剂,花椒挥发油提取率达到了8.2%左右,所得色谱峰信息较多而且溶剂毒性较小;原料最佳粉碎粒度为40目,其挥发油的提取率达到了9.4%;最佳提取时间为3 h时,青花椒挥发油的提取率接近9.5%;超声波5 min作为最佳辅助处理方式,青花椒挥发油提取率接近12%,而且色谱峰所显示的信息较多。The influence tactors ot solvent, raw material glanutarity, extraction method were studied by single factor experiment. The results showed that there was the best as extraction solvent, because the chromatographic peak showed more information and is relatively less toxic, the extraction rate was 8.2% ; when Zanthoxylum particle size was 40 mesh, the extraction rate reached to 9.4%. The best extracting time was 3 h, Zanthoxylum essential oil extraction rate was 9.5% , when use ultrasonic for 5rain as the assistant treat-ment, Zanthoxylum essential oil extraction rate could reach to 12% , and chromatographic peak showed more informa- tion. The experiment provided a good foundation in further research on zanthoxylum.

关 键 词：花椒 挥发油 气相色谱质谱法 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]