微波对花椒精油提取的辅助作用  

Study on Microwave-assisted Extraction of Pepper Essential Oils

作　　者：高经梁[1] 刘玉兰[1] 张惠娟[1] 孙亚军[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国调味品》2012年第9期33-35,41,共4页China Condiment

摘　　要：实验对微波辅助提取花椒精油进行了研究,发现微波提取花椒精油的最佳工艺为料液比1∶10,600W,提取温度50℃,时间2min,精油的得率为18.56%,与溶剂法相比,精油得率提高了9.96%。The effects of liquor ratio, extracting time and other factors on the yield of oil of peper leaves were studied through microwave extraction. The oil extracted from peper leaves reached 18. 56% through a single factor experiment which was carried out through the L9 （34） orthogonal extraction under conditions of mild microwave temperature, material ration 1 ： 10, temperature 50 ℃, KVA600 W and 2 minute microwave radiation, compared with solvent method, essential oils have to improve the rate of 9.96%.

关 键 词：花椒精油 微波提取 抑菌 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]