藤椒油微波提取工艺研究  

Study on Microwave Extraction Technology of Zanthoxylum Schinifolium et Zucc Oil

作　　者：李东[1] 左勇[1] 邹杰[1] 袁跃[1] 谢晖[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第9期85-88,共4页China Condiment

基　　金：四川理工学院校级科研项目(2011RC20);四川省企业技术创新专项(2012XM153)

摘　　要：以藤椒和菜籽油为原料,采用微波法生产藤椒油,使用单因素实验与正交实验法对不同条件下藤椒油提取效率的影响进行了研究。结果表明:料液比是影响提取效率的最主要因素,其次分别是温度和时间,功率对提取效率的影响最小。最佳工艺参数:微波处理10 min,180℃,功率600 W,料液比1∶25,相对于传统工艺提取质量相同,使用微波提取工艺可大幅节约时间和原料。Take Zanthoxylum Schinifolium et Zucc and rap oll as materxais, auu -- to produce Zanthoxylum Schinifolium et Zucc oil, the single factor and orthogonal experiments are used to study the effects of different extraction conditions on the extraction efficiency of Zanthoacylurn Schinifoliurn et Zucc oil. The result shows that the most important factor affecting the extraction efficiency is the ratio of material to liquid, the second important factor is temperature, the third im- portant factor is time, and the effect of power is minimal. The optimal parameters are tmierowave treating for 10 rain, 180 X3, 600 W, ratio of material to liquid of 1 t 25, which not only have the same quality with the traditional method, but also save material and time.

关 键 词：藤椒 微波 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]