沃柑果皮精油的提取工艺优化  

Optimization of Extraction Process of Essential Oil from Citrus Peel

作　　者：杨诗敏 何林煜 YANG Shimin;HE Linyu(Guangdong Fountainhead Biological Co.,Ltd.,Shantou 515000,China)

机构地区：[1]广东源泉生物有限公司,广东汕头515000

出　　处：《现代食品》2023年第11期59-61,共3页Modern Food

摘　　要：为优化沃柑精油的提取工艺,以沃柑果皮鲜样为材料,采用挥发油提取装置对沃柑果皮精油进行蒸馏提取,通过单因素试验考察不同粉碎度、料液比、NaCl添加量、蒸馏时间对精油提取率的影响,再结合正交试验探索最佳工艺条件。结果表明,沃柑精油提取的最佳工艺条件为粉碎度30目,料液比1∶7,蒸馏时间1.0 h,NaCl添加量为1.5%。在此最佳条件下,经试验验证,精油提取率达到2.36%。In order to optimize the extraction process of essential oil from citrus peel,a volatile oil extraction device was used to extract essential oil from citrus peel.Single factor experiment was conducted to investigate the effects of different grinding degree,solid-liquid ratio,NaCl addition and distillation time on the extraction rate of essential oil,and orthogonal experiment was combined to explore the optimal process conditions.The results showed that the optimum extraction conditions were pulverization degree of 30 mesh,solid-liquid ratio of 1∶7,distillation time of 1.0 h and NaCl content of 1.5%.Under the optimum conditions,the extraction rate of essential oil reached 2.36%.

关 键 词：沃柑皮 精油 提取 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]