摘要
为了给利用香樟叶提取精油提供科学依据,以乙醇为溶剂,香樟叶为原料,研究在单因素实验结果基础上,以精油的提取量为考察指标,选择料液比、提取时间和提取温度等3个因素,设计三因素三水平实验,并利用极差分析的方法找出香樟叶中精油的提取工艺最佳提取条件。结果表明,提取温度、提取时间和料液比对香樟叶中精油的提取均有不同程度的影响,通过正交试验得出从香樟叶中提取精油的最佳工艺条件,料液比为10∶1、提取时间为80 min和提取温度为75℃。
In this paper,the extraction of essential oil from Cinnamomum camphorastem leaves is studied by steam distillation,with ethanol as solvent.Based on the final result of single factor experiment,the extraction volume of essential oil is taken as the testing index.The ratio of liquid to solid,extraction time and extraction temperature have certain influences on the extraction of essential oil,thus all of them are considered to design three factors-levels test.The orthogonal experiment and range analysis are adopted to set the optimum extraction condition as the following：the ratio of liquid to solid is 10∶1,extraction time is 80 min,and extraction temperature is 75℃.
出处
《江苏调味副食品》
2011年第2期16-19,共4页
Jiangsu Condiment and Subsidiary Food
关键词
香樟叶
提取
精油
水蒸气蒸馏
Cinamomum camphora leaves
extraction
essential oil
steam distillation
