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微波辅助水蒸气法提取柠檬精油工艺研究

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研究了微波辅助水蒸气法提取柠檬精油加工工艺.通过单因素试验研究剪切粒度、微波处理功率、微波处理时间、NaCl添加量等因素对提取率的影响.再通过正交试验进一步优化提取条件,得出影响柠檬精油出油率的因素的主次顺序为微波处理时间＞NaCl添加量＞微波处理功率.最终确定了微波辅助水蒸气法提取柠檬精油最佳工艺为微波处理时间4 min,微波功率400W,NaCl添加量为2％.柠檬精油的提取率为0.326 8％.
Microwave-assisted steam extraction process of lemon essential oil
The processing technology of lemon essential oil by microwave-assisted steam extraction was studied.The effect of shear size,microwave processing power,microwave processing time,NaCl addition on extraction rate was studied by single factor experiment.Further optimization was conducted by orthogonal experiment,and the result showed that the factors influencing lemon essential oil yield in order was microwave processing time,NaCl addition,and microwave processing power.The optimal condition was microwave treatment time 4 min,power 400 W,and NaCl addition 2％.The extraction rate of lemon essential oil was 0.326 8％.

microwavesteam methodlemon essential oil

林洪斌、曹东、陈燕、安都、刑亚阁、车振明

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西华大学生物工程学院,四川成都610039

微波 水蒸气法 柠檬精油

四川省大学生创新创业训练计划项目

201410623055

2015

10.11882/j.issn.0254-5071.2015.03.017

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2015.34(3)
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