中国食物与营养2024，Vol.30Issue(8)：30-33,4.
草果精油提取工艺对比研究
Comparative Study on Extraction Processes of Amomum tsaoko Essential Oil
摘要
Abstract
[Objective]The two extraction methods of organic solvent extraction and steam distillation were explored and compared.[Method]Using Amomum tsaoko as the main material,the extraction process conditions of essential oil in Amomum tsaoko were optimized through single factor experiments and response surface methodology,and the extraction model with high yield was established.[Result]The optimum technological parameters of organic solvent extraction were solid to solvent ratio of 1:11,extraction time of 2 h,extraction temperature of 40.0℃,extraction rate of 3.25%,while the optimum technological parameters of of steam distillation method were particle size 20 mesh,liquid material ratio 1:9,extraction time 6 h,and extraction rate 0.826 7%.The extraction rate of organic solvent extraction is about 4 times that of steam distillation method,but the essential oil obtained is darker and has more impurities,while the essential oil extracted by steam distillation has no obvious impurities,high quality,and more obvious Amomum tsaoko aroma.[Conclusion]This study can provide reliable parameters for the efficient extraction of essential oil in Amomum tsaoko,and lay scientific foundation for further development and application of essential oil in Amomum tsaoko.关键词
草果/精油/提取/单因素Key words
Amomum tsaoko/essential oil/extraction/single factor引用本文复制引用
袁雯怡,张赟彬..草果精油提取工艺对比研究[J].中国食物与营养,2024,30(8):30-33,4.基金项目
上海城建职业学院校级科研项目(项目编号:cjkj202309). （项目编号:cjkj202309）
