响应曲面法优化微波辅助提取白豆蔻挥发油的工艺研究

doi:10.7506/spkx1002-6630-201108030

食品科学 ›› 2011, Vol. 32 ›› Issue (8): 133-137.doi: 10.7506/spkx1002-6630-201108030

响应曲面法优化微波辅助提取白豆蔻挥发油的工艺研究

李超1，商学兵1，王乃馨1，高献礼2，郑义1

1.徐州工程学院食品工程学院 2.江南大学生物工程学院

出版日期:2011-04-25 发布日期:2011-04-12
基金资助:
徐州市科技发展基金计划项目(XF10C003)

Optimization of Microwave-assisted Extraction of Volatile Oil from Fructus Amomi Rotundus by Response Surface Methodology

LI Chao1，SHANG Xue-bing1，WANG Nai-xin1，GAO Xian-li2，ZHENG Yi1

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China； 2. School of Biotechnology, Jiangnan University, Wuxi 214122, China

Online:2011-04-25 Published:2011-04-12

摘要/Abstract

摘要： 在单因素试验基础上，采用Box-Behnken设计对白豆蔻挥发油微波辅助提取工艺中的液料比、微波时间和微波功率3因素的最优化组合进行定量研究，建立并分析各因素与得率关系的数学模型。结果表明，最佳的工艺条件为液料比10:1(mL/g)，微波时间153s和微波功率322W。经验证实验，在此条件下得率为2.67%，与理论计算值2.64%基本一致。说明回归模型能较好地预测白豆蔻挥发油的提取得率。

关键词: 微波辅助提取, 白豆蔻, 挥发油, 响应曲面法

Abstract: In order to achieve maximum yield of volatile oil from Fructus Amomi Rotundu, the conditions for microwave-assisted extraction were optimized by response surface methodology. In single factor experiments, ethyl acetate was found to be the best solvent for the extraction of volatile oil, and extraction parameters such as solvent-to-material ratio, extraction time and microwave power were identified as main factors affecting oil yield. On the basis of the results, a 15-run Box-Behnken experimental design involving the three main affecting factors (extraction parameters) at thee levels was used to establish a quadratic regression model for oil yield, and the model was analyzed by response surface analysis to find out the optimal levels of the three extraction parameters. The results showed that solvent-to-material ratio of 10:1 (mL/g), extraction time of 153 s and microwave power of 322 W were obtained as the optimal conditions. Under the optimal conditions, the experimental extraction yield was 2.67%, which was close to the predicted one of 2.64%. Thus, this model had good prediction ability.

Key words: microwave-assisted extraction, Fructus Amomi Rotundus, volatile oil, response surface methodology

中图分类号:

TS224.4

李超，商学兵，王乃馨，高献礼，郑义. 响应曲面法优化微波辅助提取白豆蔻挥发油的工艺研究[J]. 食品科学, 2011, 32(8): 133-137.

LI Chao，SHANG Xue-bing，WANG Nai-xin，GAO Xian-li，ZHENG Yi. Optimization of Microwave-assisted Extraction of Volatile Oil from Fructus Amomi Rotundus by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(8): 133-137.

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响应曲面法优化微波辅助提取白豆蔻挥发油的工艺研究

Optimization of Microwave-assisted Extraction of Volatile Oil from Fructus Amomi Rotundus by Response Surface Methodology

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