北五味子挥发油的优化提取条件及过程动力学

Optimization and Kinetic Model for Extraction Process of Essential oil from Schisandra Chinensis(Turcz.) Baill

目的:确定五味子挥发油最佳提取工艺及过程动力学模型。方法:以挥发油提取量为指标,通过单因素试验及响应面法研究了浸泡时间、液固比和提取时间等因素对提油率的影响,优选最佳试验条件。并采取内扩散控制和气膜控制模型对优化条件下的数据进行拟合。结果:最佳提取工艺工艺条件为:浸泡时间为4.3h,液固比10.1,提取时间5.5h,在该条件下挥发油得率为1.3mL/100g。内扩散控制模型拟合结果为:V/1.461=1-exp(-7.02×10-3t),R2=0.9916气膜控制模型拟合结果为:V=5.12×10-3t,R2=0.8658。结论:五味子挥发油的提取过程为内扩散控制,服从一级动力学方程。

Objective ： To study the optimum technique and process kinetic of extraction of essential oil from Schisandra chinen- sis（ Turcz. ）Baill. Methods：The single factor experiment and the surface analysis were adopted to study the effects of such factors as soak time, liquid ratio and extraction time, and two models based on inner diffusion and gas film diffusion were used to fit the yield and the extraction time. Results：The optimal technological conditions were that soak time was 4.33h,liquid-solid ratio was 10.1 and extraction time was 5, 5h. Under these conditions ,the extraction rate reached 1.3mL/10Og. The kinetics model based on inner diffusion was, and the one based on gas film diffusion was. Conclusion ： This process was controlled by inner diffusion and followed a fist order equation.