酶解辅助水蒸汽蒸馏法提取紫枝玫瑰精油工艺研究

Extraction of Essential Oil from Rosa rugosa Zizhi Using Enzymatic Hydrolysis-hydro Distillation

为了优化酶解法辅助水蒸汽蒸馏法提取紫枝玫瑰精油的工艺,筛选出了能够有效提高精油香气主成分含量及精油提取率的果胶酶和纤维素酶,通过单因素试验,探索酶用量、酶解温度、酶解p H对玫瑰精油香气主成分及精油提取率的影响,在此基础上,利用正交分析,确定酶解-水蒸汽蒸馏法提取紫枝玫瑰精油的最佳工艺条件为:添加果胶酶和纤维素酶的复合酶体系,酶用量3 000 U/g,酶解温度50℃,酶解p H 5.5。采用此工艺条件,紫枝玫瑰精油的提取率是0.243 9%。

The process was optimized for extracting essential oil from Rosa rugosa by the enzymatic hydrolysis-hydro distillation in this investigation. In comparison with steam distillation method,extraction rate of essential oil and contents of main components in essential oil could be increased by the pectinase and cellulose extraction method. The effects of factors including enzymolysis temperature,concentration of enzymes and enzymolysis p H on the extraction yields of essential oil and contents of main components in essential oil were explored by single-factor and orthogonal test. The optimal extraction conditions were as follows：with enzyming pretreatment,enzymatic concentration was 3 000 U / g,enzymolysis temperature was 50℃,enzymolysis p H was5.5,of which the extraction yield was 0.243 9%.