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作 者:WANG Lei XIANG Ai-li QI Biao DUAN Xiao-ran ZHANG Li-tian TANG Si-ning DU Rui-huan YIN Ming-jie ZHANG Jian-xiong LIN Tian CAO Hui-hui 王磊;项爱丽;齐彪;段晓然;张立田;汤思凝;杜瑞焕;阴明杰;张建雄;林田;曹慧慧(唐山市食品药品综合检验检测中心,河北唐山063000;河北省农产品质量安全检测技术创新中心,河北唐山063000)
机构地区:[1]Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, PRC [2]Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, PRC
出 处:《Agricultural Science & Technology》2019年第1期1-9,共9页农业科学与技术(英文版)
基 金:河北省应用基础研究计划(17967502D)~~
摘 要:Ponkan (Citrus reticulate Blanco) is one of the most popular citrus fruits for daily consumption and processing in China. In this study, limonene was removed from ponkan essential oil (PEO) by using an effective methodology to estimate the optimum levels of three independent variables of molecular distillation (MD) in order to minimize the limonene content and (b) maximize the removal rate. A three-factor Box-Behnken design (BBD) was employed to evaluate the effect of distilling temperature (45.00~55.00 ℃), wiper rolling speed (150.00~250.00 r/ min) and distilling pressure (25.00~35.00 Pa). The optimum parameters within the experimental range of the variables were extrapolated to be: distilling temperature 47.00℃, wiper rolling speed 203.00 r/min and distilling pressure 30.00 Pa. Optimal values extrapolated by response surface methodology (RSM) for the limonene content and removal rate of the desirable PEO were 47.82% and 84.67%, respectively.在中国日常的消费和加工过程中,椪柑是一种非常受欢迎的柑橘。采用响应面分析法建立分子蒸馏脱除椪柑芳香油(PEO)的二次多项数学模型,验证数学模型的有效性,并探讨蒸馏温度(45.00~55.00℃)、刮膜速率(150.00~250.00r/min)和蒸馏压力(25.00~35.00Pa)对PEO的作用规律。根据该模型进行工艺参数的优化,以PEO含量和脱除率为指标,试验所得分子蒸馏脱除最佳工艺条件是:蒸馏温度47.00℃,刮膜速率203.00r/min,蒸馏压力30.00Pa。在该条件下PEO含量为47.82%,脱除率为84.67%。应用分子蒸馏脱除PEO中柠檬烯切实可行。
关 键 词:Limonene removal Ponkan essential oil Molecular distillation Response surface methodology
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