响应面优化微波辅助提取洋葱精油的工艺研究  

Optimization of Microwave Assisted Extraction of Onion Essential Oil by Response Surface Method

作　　者：李淑红[1] 刘智钧[1] 姚莉[1] LI Shu-hong;LIU Zhi-jun;YAO Li(Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China)

机构地区：[1]广东科贸职业学院,广州510430

出　　处：《中国调味品》2018年第8期92-96,共5页China Condiment

摘　　要：文章采用响应面法对微波辅助提取洋葱精油进行研究。以液料比、微波功率、萃取温度、萃取时间为考察因素,在单因素基础上,采用Box-Behnken实验设计进行响应面分析优化,确定洋葱精油最佳提取条件为:液料比8∶1、微波功率350 W、萃取温度38℃、萃取时间6min。在此条件下洋葱精油提取率为0.334%,这为洋葱精油的产业化发展提供了一定依据。In this paper,microwave assisted extraction of onion essential oil is studied by response surface method.Taking the liquid to solid ratio,microwave power,extraction temperature and extraction time as the investigation factors,on the basis of single factor,Box-Behnken experimental design is used for response surface analysis and optimization to determine the optimal extraction conditions of onion essential oil as follows：liquid to solid ratio is 8∶1,microwave power is 350 W,extraction temperature is 38 ℃,extraction time is 6 min.Under these conditions,the extraction rate of onion essential oil is 0.334%,which has provided a basis for the industrialization of onion essential oil.

关 键 词：响应面 微波辅助 洋葱精油 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]