摘要
文章对微波辅助提取草果挥发油的工艺进行研究,以草果为原料,对草果粉碎粒度、液料比、微波功率、微波处理时间等工艺条件进行单因素考察,并采用正交试验设计进行进一步优化,得到了草果挥发油的最佳提取工艺:草果粉碎粒度60目,液料比(mL/g)8∶1,微波功率600 W,微波处理时间6min,在此条件下草果挥发油提取率达到2.89%,该方法为草果挥发油的工业化提取提供了一定的思路和理论依据。
In this paper, the microwave-assisted extraction technology of volatile oil from Arnornum tsaoko is studied. Using Arnornurn tsaoko as raw material, the particle size, liquid-solid ratio, microwave power, microwave treatment time are studied by single factor and the orthogonal testdesign is adopted the particle size is treatment time is which has provide for further optimization. The optimum extraction process are obtained as follows. 60 mesh, liquid-solid 6 min. Under these d a certain idea and ratio（mL/g） is 8 ： 1, microwave power is 600 W, microwave conditions, the extraction rate of volatile oil can reach 2.89%, theoretical basis for the industrial extraction of volatile oil.
出处
《中国调味品》
北大核心
2017年第11期40-43,共4页
China Condiment
关键词
微波辅助提取
草果
挥发油
工艺优化
microwave-assisted extraction
Amomum tsaoko
volatile oil
process optimization
