微波辅助提取柑桔花精油的工艺优化研究  

Study on the technology optimization of microwave-assisted extraction of essential oil from citrus flower

作　　者：黄薪安[1,2] 谭兴和[1,2] 张喻[1,2] 王锋[1,2] 蔡文[1,2] 徐宁[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]柑桔资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《食品工业科技》2014年第2期218-221,225,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B02)

摘　　要：采用微波辅助有机溶剂法提取柑桔花精油,综合考察了萃取溶剂、液料比、微波处理时间、微波功率等单因素对精油得率的影响,并用响应面法对工艺条件进行了优化。确定了最佳工艺条件:萃取溶剂为正己烷,液料比6.4∶1(mL/g),微波功率420W,微波处理时间185s,该条件下柑桔花精油得率为1.04%。The microwave-assisted extraction technology of essential oil from citrus flower were optimized using response surface method. The effects of the factors that included extraction agent,the microwave power,the ratio of liquid to solid and the microwave treating time on the yield rate were investigated. The results showed that the optimum microwave-assisted extraction condition was obtained as follows：the extraction agent was n-hexane,microwave power 420W,liquid to solid ratio 6.4∶1（mL/g）,microwave treating time 185s. Under this optimum condition,the extraction yield of essential oil was 1.04%.

关 键 词：柑桔花 精油 萃取 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]