摘要
文章对微波辅助提取花椒精油进行了系统的研究,考察液料比、微波功率、微波处理时间、提取温度对花椒精油提取率的影响。在单因素基础上,采用Box-Benhnken中心组合试验设计和响应面分析法,确定了最佳的提取工艺条件。结果表明:微波辅助提取花椒精油的最佳工艺条件为液料比10.3∶1、微波功率502 W、微波处理时间6min、提取温度60℃,在此条件下花椒精油含量的预测值为7.96%,验证实际值为8.01%,该模型方程能够较好地预测试验结果。
The microwave assisted extraction of essential oil from Zanthoxylum bungeanum is studied. The experiments investigate the extraction conditions, such as liquid-solid ratio, microwave power, extraction time and extraction temperature. On the basis of single factor, the optimum extraction process is determined by Box-Benhnken central composite experimental design method and response surface methodology. The experimental results show that the optimum extraction parameters are as follows. the liquid-solid ratio is 10.3 ： 1, the microwave power is 502 W, the extraction time is 6 min,the extraction temperature is 60 ℃. Under such conditions, the predicted value of Zanthoxylum bungeanum essential oil content is 7.96%, and the practical value is 8.01%, the experimental model equation can predict the experimental results very well.
出处
《中国调味品》
CAS
北大核心
2018年第2期103-107,共5页
China Condiment
关键词
花椒精油
微波辅助提取
响应面分析
优化
Zanthoxylurn bungeanum Maxim. essential oil
microwave-assisted extraction
response surface analysis
optimization
