摘要
首次采用新型的超声波萃取技术对洋葱中精油进行提取。对超声波萃取工艺中萃取剂的种类、液料比、超声波功率、超声波萃取时间和酶解时间进行了逐一的单因素考察,并且在单因素的基础上进行正交优化试验,得到最佳优化工艺条件:用正己烷作为萃取剂,液料比为3:1、超声波功率为250W、超声波萃取时间为7min,酶解时间为70min。用此优化工艺条件对洋葱精油进行超声波萃取,得到洋葱精油的收率为0.33%。该工艺具有时间短、温度低、节省溶剂、环保和操作易于控制等优点。
The Onion essential oil was extracted by the ultrasonic wave-extraction technology in this paper. The main affect factors in the extracting process concluding extraction solvent, the rate of raw material and solvent, ultrasonic wave work function, ultrasonic wave extraction time and enzymolysis time on the yield of onion essential oil were investigated respectively. The optimal process conditions of ultrasonic wave extracting onion essential oil were obtained by orthogonal experiments,which was that extraction solvent was normal hexane, the rate of raw material and solvent was 3：1, ultrasonic wave work function was 250 W, ultrasonic wave extraction time was 7 min and enzymolysis time was 70 min. Ultrasonic wave-extraction technology offered some advantages, such as a short extracting time, high efficiency, reduced energy consumption, smaller volumes of chemical solvents, use of less toxic solvents, a smaller quantity of waste products, environmental and manipulation was prone to be controlled.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期18-21,共4页
Food Research and Development
关键词
洋葱精油
超声波
萃取
收率
正交
onion essential oil
ultrasonic wave
extraction
yield
orthogonal experiment
