摘要
柑橘果皮中含有丰富的精油,其清新的气味有提振精神的作用,广泛应用于食品、化妆品、医药及化工等领域。为探究柑橘皮中精油的提取工艺,文中采用了水蒸气蒸馏法提取柑橘皮中的精油,用单因素试验和正交试验,以精油提取率为衡量指标,分别考察料液比、提取次数、加酶用量、超声处理、提取时间对柑橘皮中提取精油的影响。得出最佳提取工艺为:料液比为1∶6(30 g∶180 mL)、提取次数为4次、加酶用量(料酶比为10∶3)、超声功率为400 W、提取时间为90 min。在此条件下,精油提取率达到0.1333 mL·g^(-1)以上。本文对橘皮精油的提取工艺进行了优化,为进一步研究利用橘皮精油提供理论依据。
Citrus peel is rich in essential oils,its fresh smell has the role of boosting the spirit,widely used in food,cosmetics,medicine and chemicals and other fields.In order to explore the extraction technology of essential oil in citrus peel,the essential oil in citrus peel was extracted by water vapor distillation,and the effects of material liquid ratio,extraction times,enzyme dosage,ultrasonic treatment and extraction time on the extraction of essential oils from citrus peel were investigated by single factor test and orthogonal test,taking the extraction rate of essential oil as the measure.The optimum extraction process is as:the material liquid ratio is 1∶6(30 g∶180 mL),the extraction times are 4 times,the amount of enzyme is added(the enzyme ratio is 10∶3),the ultrasonic power is 400 W,and the extraction time is 90 min.Under this condition,the extraction rate of essential oil reaches more than 0.1333 mL/g.In this paper,the extraction technology of orange peel essential oil is optimized,which provides a theoretical basis for further research on the use of orange peel essential oil.
作者
王文丽
林峰
吴倩
Wang Wenli;Lin Feng;Wu Qian(Liaocheng Boiler and Pressure Vessel Supervision and Inspection Institute,Shandong Liaocheng 252000;Chemistry and Chemical Engineering,Liaocheng University,Shandong Liaocheng 252000)
出处
《化工时刊》
CAS
2021年第6期5-8,共4页
Chemical Industry Times
关键词
柑橘
香精
水蒸气蒸馏法提取
Citrus
flavor
extraction by steam distillation method
