摘要
采用水蒸气蒸馏的方法,在以NaCl溶液浓度、液料比、蒸馏时间、超声功率、超声时间为单因素分析的基础上采用中心组合响应面设计法(CCD)进行提取工艺优化,并利用GC-MS分析香茅精油的主要化学成分。结果表明:在NaCl溶液浓度9%,液料比15∶1,蒸馏时间170min,功率420W条件下超声65min,香茅精油提取得率可达到最大值2.69%,共含有44种化学成分,其中含量最高的物质是香茅醛,占比高达36.94%。
With the method of steam distillation, on the basis of the analysis of sodium chloride solution concentration, the ratio of liquid to solid, the time of distillation,the ultrasonic power and the ultrasonic time, the method of central composite response surface design （CCD） is used to optimize the extraction process, and the chemical components of citronella oil are analyzed and identified by C-C-MS method. The results show that the concentration of NaCl solution is 9%, the ratio of liquid to solid is 15 ： 1, the distilIation time is 170 rain, the ultrasonic power is 420 W when ultrasonic time is 65 min, and citronella extraction rate reaches the maximum value of 2.69%. A total of 44 kinds of chemical components are identified, and the highest content is citronellal, which accounts for 36.94%.
出处
《中国调味品》
北大核心
2017年第8期15-20,共6页
China Condiment
基金
"十二五"国家科技支撑计划项目(2015BAD16B05-02)
天津科技大学科研创新团队资助
关键词
香茅精油
提取
响应面优化
成分分析
citronella oil
extraction
response surface optimization
component analysis
