超声微波协同水蒸气蒸馏法提取肉豆蔻挥发油  

Extraction of Nutmeg Volatile Oil by Ultrasound-Microwave Synergistic Steam Distillation

作　　者：高亚伟 罗君萍 盖旭 梁悦 陆宗煜 GAO Yawei;LUO Junping;GAI Xu;LIANG Yue;LU Zongyu(Department of Food Engineering,Tianshi College,Tianjin 301700,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700

出　　处：《食品安全导刊》2022年第36期131-133,138,共4页China Food Safety Magazine

基　　金：2021年度国家级天津市大学生创新训练计划资助项目“肉豆精油的提取、性质及微胶囊化研究(202110859026)”。

摘　　要：本文采用超声微波协同水蒸气蒸馏法对肉豆蔻中的挥发油进行提取,采用单因素实验研究粉碎粒径、微波功率、蒸馏时间、料液比、超声微波提取时间对肉豆蔻挥发油得率的影响,通过正交实验优化提取工艺。结果表明,最优工艺条件为蒸馏时间4 h,料液比1∶10,超声微波提取时间12 min。在此条件下,肉豆蔻挥发油的得率为5.50%。The volatile oil in nutmeg was extracted by ultrasonic microwave combined with steam distillation.The influence of particle size,microwave power,distillation time,solid-liquid ratio and ultrasonic microwave extraction time on the yield of nutmeg volatile oil was studied by single factor experiment,and the extraction process was optimized by orthogonal experiment.The results showed that the optimal process conditions were distillation time 4 h,solid-liquid ratio 1∶10,ultrasonic microwave extraction time 12 min.Under these conditions,the yield of nutmeg volatile oil was 5.50%.

关 键 词：肉豆蔻 挥发油 超声微波辅助水蒸气蒸馏 提取工艺 

分 类 号：TQ654.2[化学工程—精细化工]