摘要
研究了利用超声波技术提取肉桂中肉桂油的优化工艺,用紫外分光光度法测定所提取肉桂油的含量。采用单因素和正交试验,考察了提取时间、超声密度、料液比对肉桂油提取率的影响,确定了最佳提取条件为:提取时间为20min,超声密度为12W/cm3,料液比为1:40(g/mL)。与传统提取方法相比,提取时间大大缩短,得率由2.40%提高到3.33%。结果表明,超声波对肉桂油的提取起到强化的作用,是分离肉桂中肉桂油的一种较好的工艺方法。
Cinnamon oil was obtained from Cinnamon by ultrasonic-assisted extraction and its content was determined by spectrophtoglaphy. The extraction conditions were optimized by orthogonal experiments based on single factor test. Results showed that the best ultrasonic extraction time, ultrasonic power, and the ratio of sample weight to solvent volume were 20 minutes, 12W/cm3, and 1：40 （g/mL） , respectively. Compared to traditional extraction method, the extraction time was shorter and the extraction yield of cinnamon oil was higher （from 2.40% to 3.33%）. The result showed that ultrasonic wave could strengthen the extraction of cinnamon oil from Cinnamon.
出处
《现代食品科技》
EI
CAS
2009年第12期1431-1433,1441,共4页
Modern Food Science and Technology
关键词
肉桂精油
超声波
正交试验
Cinnamon oil
ultrasonic
orthogonal experiment
