苦杏仁饼粕制备杏仁精油的工艺研究  

Studies on the Extraction Technology of Essential Oil from Bitter Almond Meal

作　　者：齐高强[1] 赵忠[1] 马希汉[1] 卢斌[1] 朱海兰[1] 

机构地区：[1]西北农林科技大学林学院西部环境与生态教育部重点实验室,陕西杨凌71210

出　　处：《中国食品学报》2013年第6期57-61,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部成果转化资金项目(2009360040128);国家林业局林业公益性科研专项(200904020)

摘　　要：目的:优选从苦杏仁饼粕中提取杏仁精油的最佳工艺参数,为杏仁精油的产业化生产提供技术依据。方法:以苦杏仁饼粕为原料,采用高温蒸煮法制备杏仁精油,通过正交试验和单因素试验相结合的方法,对影响杏仁精油得率的水料比、水解时间、水解温度以及蒸馏时间等主要参数进行优化。结果:制备杏仁精油的最佳工艺参数:水料比10:1,水解时间90 min,水解温度60℃,蒸馏时间240 min,其中水解时间对精油得率的影响最大,其次为蒸馏时间。各因素影响杏仁精油得率的顺序为水解时间>蒸馏时间>水料比>水解温度。结论:在本试验的最佳工艺条件下,杏仁精油的得率为13.51‰。Objective：To choose the technique parameter for industrial yield of natural essential oil from Bitter Almond meal.Method：High temperature stew method was used to extract essential oil from Bitter Almond meal.Orthogonal test combined with demonstration test was adopted to analyze factors that influence the yield of essential oil,such as water and meal ratio,hydrolysis time and temperature、 stew time,etc.Result：The optimum technology of essential oil extraction is 10：1 of water and meal ratio,hydrolysis at 60 ℃ for 90 min,and stew 240 min.The most important influence factor is hydrolysis time,then stew time,water and meal ratio,and hydrolysis temperature in proper sequence.Conclusion：The yield of essential oil is 13.51‰ in this experiment by the optimal process conditions.

关 键 词：苦杏仁 杏仁精油 苯甲醛 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]