机构地区: 佛山科学技术学院食品与园艺学院园艺系
出 处: 《云南农业大学学报(自然科学版)》 2010年第5期747-750,共4页
摘 要: 以正戊烷为溶剂,采用微波协助萃取技术(MAE),对影响薄荷挥发油萃取的4个因素进行了研究。结果表明:影响薄荷挥发油萃取各因素由强到弱排序依次为溶剂用量、微波处理时间、烘干温度、溶剂浸泡时间。20 g薄荷干粉采用溶剂浸泡时间3 h,溶剂用量400 mL,微波处理时间30 s,薄荷烘干温度为50℃的工艺参数组合,所获得的薄荷挥发油量最高,为352.10 mg,萃取率达1.76%。 The impact of four extraction factors on extraction of essential oil from mint(Mentha haplocalxy Briq.) was studied with N-pentane by using microwave-assisted extraction(MAE).The results showed that the rank of factors affecting the extraction of mint essential oil was as follows: solvent,microwave processing time,drying temperature,solvent soaking time.The optimal process parameter combination was solvent soaking time 3 h,solvent 400 mL,microwave processing time 30 s,drying temperature 50℃,which could obtain 352.10 mg mint essential oil and the extraction rate was 1.76%.
领 域: [化学工程]