超声波辅助提取洋葱精油的工艺优化  

Optimization of Ultrasonic Assisted Extracting of Onion Essential Oil

作　　者：龙明华[1] 张鹏[1] 王智民[1] 

机构地区：[1]杨凌职业技术学院,陕西杨凌712100

出　　处：《贵州农业科学》2016年第11期149-151,共3页Guizhou Agricultural Sciences

摘　　要：为更好地开发利用洋葱,以洋葱精油得率为评价指标,考察萃取溶剂种类、料液比、萃取温度、萃取时间和超声波功率对精油得率的影响,并在单因素试验基础上,通过正交试验优化其工艺条件。结果表明:在以二氯甲烷为萃取溶剂、萃取温度35℃、萃取时间4h、料液比1∶1、超声波功率70%的条件下,洋葱精油的得率最高,为0.85%。与传统的溶剂浸提法相比,超声波辅助提取的洋葱精油得率为普通溶剂萃取法的3.86倍。With the yield of essential oil as the evaluation index,The objective was to explore the optimum conditions for the extraction of essential oil from onion by ultrasonic treatment.The main affect factors in the extracting process concluding extraction solvent,the of raw material and solvent,extraction temperature,extraction time and ultrasonic wave work function on the yield of onion essential oil were investigated respectively.Results：The optimal process conditions of ultrasound-assisted extracting onion oil were obtained by orthogonal experiments,which was extracting temperature 30℃,extracting time 4h,the rate of raw material and solvent 1∶1,ultrasonic wave work function 70%,and CH2Cl2 was the optimal extracting solvent.The yield of onion essential oil was 0.85%.Compared with traditional method,the yield of onion oil was 3.86 times of that of common solvent extraction.

关 键 词：超声波 洋葱精油 提取工艺 

分 类 号：S377[农业科学—农产品加工] TS255[农业科学—农艺学]