砂糖橘皮精油提取工艺研究  

Study on the Extraction Process of Essential Oil from'Shatangju'(Citrus reticulata Blanco)Peel

作　　者：刘国凌[1] 刘永吉[1] 黄虹茵 LIU Guoling;LIU Yongji;HUANG Hongyin(School of Food,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院食品学院,广东韶关512005

出　　处：《韶关学院学报》2025年第2期1-7,共7页Journal of Shaoguan University

基　　金：广东省科学技术厅驻镇帮镇扶村农村科技特派员项目(KTP20210145)。

摘　　要：以砂糖橘皮为原材料,研究水蒸气蒸馏法提取橘皮精油的最佳提取工艺.通过单因素试验,对影响精油提取率的食盐浓度、提取时间及料液比等因素进行探究,然后利用Design Expert 13.0软件进行Box-behnken试验设计,并以盐浓度、提取时间及料液比为独立变量,精油提取率为响应值进行方差分析和拟合回归,建立回归数学模型.结果表明,砂糖橘在盐浓度为7%,料液比为1∶9(g·mL^(-1))条件下蒸馏提取1.9 h,砂糖橘皮精油提取率达到最高值2.61%.此工艺为进一步研究利用砂糖橘皮精油提供参考.Using'shatangju'(Citrus reticulata Blanco)peel as the raw material,the best steam distillation extraction process of essential oil from'shatangju'(Citrus reticulata Blanco)peel was studied.Single-factor experiments were conducted to investigate the effects of salt concentration,extraction time,and material-to-liquid ratio on the essential oil yield.Subsequently,a Box-Behnken experimental design was implemented using Design Expert 13.0 software,with these three parameters as independent variables,and essential oil yield as the response value by ANOVA and fitting regression to establish the regression mathematical model.The optimal extraction conditions were determined as follows:salt concentration of 7%(w/v),material-to-liquid ratio of 1:9(g·mL^(-1)),and extraction time of 1.9 h,resulting in a maximum essential oil yield of 2.61%.The process provides a reference for the extraction and utilization of essential oil from'shatangju'(Citrus reticulata Blanco)peel.

关 键 词：砂糖橘皮 精油 提取 响应面分析 

分 类 号：TQ657[化学工程—精细化工] TS209[轻工技术与工程—食品科学]