摘要
以榆林市卧云山地区地椒为实验材料,采用超声波辅助水蒸汽蒸馏法对地椒精油的提取工艺进行了研究。以地椒精油得率为指标,在单因素实验基础上,研究提取时间、料水比、浸提温度以及超声功率4个因素对地椒精油得率的影响,并通过正交实验得出最佳提取条件。实验结果表明:影响地椒精油得率的四个因素的主次顺序为:超声功率>浸提温度>提取时间>料水比,最佳提取条件为:提取时间40 min,液料比20∶1(m L∶g),浸提温度45℃,超声功率200 W;三次验证实验表明,地椒精油得率高达0.901%±0.1%。此种提取方法可为地椒精油在实际生产中提供一定的理论参考。
The Thymus mongolicus of Wo Yun Mountain in Yulin was experimental materials in the study. In this paper,the extraction method of essential oil from T.mongolicus with the distillation of the ultrasonic assisted was studied.Based on single factor test,the factors which affect the extraction yield of the essential oil of T.mongolicus such as extraction time,solid/solvent ratio,extraction temperature and ultrasonic power were studied by the orthogonal experimenta1. The results showed that the order of the influence factor was ultrasonic power extraction temperature extraction time solid/solvent ratio. The optimal condition was extraction time 40 minutes,solvent/solid 20∶ 1（ m L∶ g）,extraction temperature 45 ℃,ultrasonic power 200 W.Under these conditions,the essential oil of T.mongolicus extraction rate was 0.901% ± 0.1% in verification tests. This method can be used for the actual production of pepper oil to provide some theoretical reference.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第16期216-219,共4页
Science and Technology of Food Industry
基金
陕西省科技厅农业科技创新与公关技术(2016NY-220
2015NY073)
榆林市青年科技新星(2015CXY-34)
关键词
地椒
精油
超声波
提取工艺
Thymus mongolicus
essential oil
ultrasonic wave
processing technology
