樟树籽油超声波提取工艺优化  

Optimization of ultrasonic extraction process of camphor seed oil

作　　者：刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《粮油食品科技》2015年第1期35-37,78,共4页Science and Technology of Cereals,Oils and Foods

基　　金：陕西省教育厅2012年科学研究项目计划(12JK0602)

摘　　要：研究了超声提取过程中各因素对樟树籽油提取的影响。在单因素实验基础上,采用响应面实验中的Box-Behnken实验设计对提取工艺进行优化。最佳提取工艺参数为:超声波提取温度70℃、超声波提取时间32 min、料液比1∶21 g/m L,在此条件下樟树籽油的提取率为38.12%,与模型预测值相差较小,可用于工业化生产。The effect of factors on the extraction of camphor seed oil by ultrasonic was studied. The ex- traction techniques were optimized by Box -Behnken design in response surface method on the basis of single factor experiments. The optimum extraction conditions were ultrasonic temperature 70 ℃, ultrason- ic treatment time 32 min, the ratio of material to solvent 1 ： 21 g/mL, the extraction rate under the condi- tion can reach 38.12% , which was in good agreement with the model predicted value and can be applied in industrial production.

关 键 词：樟树籽油 超声波 响应面 优化 

分 类 号：TQ644.1[化学工程—精细化工]