藏茴香精油提取工艺优化研究  

Optimization of extraction process of caraway essential oil

作　　者：司学政 沈宁东[1] 朱惠琴[1] 李宗仁[1] SI Xuezheng;SHEN Ningdong;ZHU Huiqin;LI Zongren(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《青海大学学报》2020年第6期27-33,共7页Journal of Qinghai University

基　　金：国家自然科学基金项目(31560083);青海省科学技术厅项目(2018-ZJ-752,2018-SF-115)。

摘　　要：为了选择藏茴香精油的最佳提取方案,文中以藏茴香籽粒为试验材料,采用超声波辅助—盐析—水蒸气蒸馏法,通过单因素试验及L16(45)正交试验,优化藏茴香籽粒精油的提取工艺。结果表明:用浓度4%NaCl溶液为提取液,料液比1∶14(g/m L),在温度为40℃下超声波提取85 min,然后水蒸馏2 h的工艺流程下,藏茴香籽粒的精油提取率最高可达到4.55%。此研究结果可为藏茴香精油的提取及利用研究提供技术支撑。In order to select the best method of extraction of caraway essential oil,taking caraway seeds as test materials,this paper uses the method of ultrasonic assisted-salting out-steam distillation to optimize the extraction process by single-factor experiment and L16( 45) orthogonal experiment. The results show that the highest extraction rate of caraway seed essential oil is 4. 55% with4% NaCl solution as extraction solution,solid-liquid ratio of 1∶ 14( g/m L),ultrasonic extraction at40 ℃ for 85 min and water distillation for 2 h. The results can provide technical support for the extraction and utilization of caraway essential oil.

关 键 词：藏茴香 精油 超声波辅助—盐析—水蒸气蒸馏法 提取工艺优化 

分 类 号：Q944-33[生物学—植物学] TS202.3[轻工技术与工程—食品科学]