摘要
本文对肉桂挥发油的提取工艺进行了优化研究,以肉桂粉为原料,采用水蒸气蒸馏的方法,在单因素试验结果与分析的基础上,以挥发油体积为指标,以水料比(A)、浸泡时间(B)、蒸馏时间(C)为因素进行正交试验,研究确定了提取肉桂挥发油的最佳工艺。试验结果表明,各因素影响挥发油提取的程度由大到小依次为水料比、蒸馏时间、浸泡时间;提取的最佳工艺参数为水料比12倍、浸泡时间2h、蒸馏时间3h。通过验证试验表明,所选的最佳提取工艺稳定、合理、可行。
It is carried through research of extracting technics of essential oil from cinnamon in this paper. Using cinnamon powder as raw material, adopting vapor distillation, on the base of single factor test result analysis, taking essential oil volume as target, the ratio of water and material （ A）, soaking time （ B）, distil- lation time （C） as factors making orthogonal experiment, the optimizing technics of extracting essential oils was built up. The result was shown that effect on extracting rate by different experimental factors, influence degree ratio of water and material, soaking time and distillation time in turn. The optimizing extracting technics were 12 fold water, soak 2 hours, and distill 3 hours. The optimizing technics of extracting are steady, reasonable and feasible by validate test.
出处
《包装与食品机械》
CAS
2010年第3期36-39,共4页
Packaging and Food Machinery
关键词
肉桂
挥发油
提取
正交试验
cinnamon
essential oils
extracting
orthogonal experiment
