微波-超声辅助提取黑胡椒油

Study on the extraction of black pepper oil with microwave-ultrasonic assisted

以挥发油提取率为研究指标,在考察单因素实验的基础上,设计正交实验对超声-微波协同法的工艺条件进行优化,并利用GC-MS对挥发油的化学成分进行分离和鉴定。最佳工艺条件为:黑胡椒颗粒60目,加8倍溶剂量,提取温度50℃,微波-超声协同萃取35 min;在此最佳条件下,挥发油的平均提取率为2.89%。微波-超声辅助法提取胡椒精油用时短、温度低、溶剂用量少且提取率高,为黑胡椒挥发油的工业化生产提供了一定的理论依据。

To investigate the extraction conditions of black pepper volatile oil by microwave-ultrasonic assisted method,extraction rate of volatile oil was select as the index. On the basis of single factor,orthogonal tests were adopted to optimize the extraction conditions,and the chemical constituents of volatile oil were also isolated and identified by GC-MS. Results showed that the optimal extraction conditions were as follows： black pepper grains sieved with60 mesh,ratio of liquid to solid 8∶ 1,extraction temperature 50 ℃,extraction time 35 min. Under these optimal conditions,the extraction rate was up to 2. 89%. The method proposed in this study has the advantages of less-time,lowtemperature,small amount of solvent and high extraction rate of volatile oil. The research provided certain theoretical basis for industrial production.