摘要
以蒜头果果仁为原料,研究利用微波辅助提取蒜头果油的工艺条件,通过单因素试验和正交试验,探讨溶剂种类、微波功率、提取时间、料液比对蒜头果油提取率的影响。结果表明最佳工艺条件为:提取溶剂为石油醚(沸程60-90℃)、料溶比1:8(g/mL)、提取时间150 s、微波功率600 w。与传统索氏提取法相比,微波提取法的提取率提高了2.1%,提取时间仅为常规索氏提取的1/280。
The technical conditions for extracting oil from Malana Oleifera chum by microwave were studied. The effect of solvent types, microwave power, extracting time and radio of material to solvent were discussed through single factor and orthogonal experiments. The experimental results show that the optimal solvent was ligarine（60-90℃）, the optional conditions were as follows： radio of material to solvent1：8, reaction time 150 s, microwave power 600 W. Comparative analysis with Soxhlet, the extraction rate of microwave extraction method was higher 2.1% and the microwave extraction time was only the 1/280 of Soxhlet extraction.
出处
《食品工业》
北大核心
2008年第5期4-6,共3页
The Food Industry
基金
国家科技支撑计划课题(2006BAC01A16)第一子课题
广西科技厅项目(桂科自0640208
桂科能063006-5H)。
关键词
蒜头果
微波
提取
工艺
Malaria Oleifera
microwave
extraction
technical
