摘要
利用超声波法提取了小茴香挥发油,通过正交设计及二次回归方程优化了提取工艺,考察了超声提取时间、温度两个因素对挥发油提取量的影响。结果表明,当采用100g小茴香,超声处理33min,温度51℃时,挥发油提取量达8.78mL。
Dill volatile oil was extracted by sonication methos. The extracted technolog was optimized by cross designation and regression quadratic equation. The effect of sonica time and temperature to extraction were studied. The result showed that the volatile oil extraction quantity was up to 8.78 mL when the quantity of dill was 100 g and the treatment time was 33 min at 51 ℃.
出处
《广东化工》
CAS
2007年第4期25-26,11,共3页
Guangdong Chemical Industry
基金
辽宁省"十一五"教育科学计划立项课题(2-14-10)
关键词
茴香
挥发油
超声波提取
数学模拟
dill
volatile oil
ultrasonic extraction
mathematic simulation
