分子蒸馏纯化姜精油工艺的响应面法优化-河南农业科学.PDF

※工艺技术 食品科学 2010, Vol. 31, No. 20 67 梁 峥，胡雪芳，赵 航，李淑燕，倪元颖 * ( 中国农业大学食品科学与营养工程学院，北京 100083) 利用分子蒸馏对超临界 CO2 萃取得到的姜油树脂进行纯化从而得到姜精油。通过单因素试验选取分子蒸馏 的温度和压力作为中心复合设计变量，以姜精油得率和α- 姜烯含量为指标进行响应面法优化。结果显示分子蒸馏 温度、压力及其交互作用对纯化姜精油的得率及姜精油中 α- 姜烯含量均有显著影响；优化得到的工艺参数为温度 76 ℃、压力 147Pa。在此条件下，姜精油得率为(42.23 ± 1.65)%，α- 姜烯含量为(445.48 ±6.95)mg/g ，与回归方 程的预测值基本吻合。 ：分子蒸馏；响应面；姜精油； α- 姜烯 Optimizing Conditions for the Purification of Ginger Essential Oil by Molecular Distillation Using Response Surface Methodology LIANG Zheng ，HU Xue-fang ，ZHAO Hang ，LI Shu-yan ，NI Yuan-ying* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract：Molecular distillation was used to purify the essential oil from ginger oleoresin extracted with supercritical CO2 . Based on single factor investigations, the optimization of distillation temperature and pressure by central composition design coupled with response surface methodology was performed for achieving both higher oil yield and α-zingiberene content. The two factors and the interaction between them all significantly affected oil yield and α-zingiberene content. Distillation temperature of 76 ℃ and distillation pressure of 147 Pa were found optimal, and the resultant oil yield and α-zingiberene content were (42.33 ± 1.65)% and (445.48 ± 6.95) mg/g, respectively. Key words ：molecular distillation ；response surface methodology ；ginger essential oil ；α-zingiberene 中图分类号：TQ65 ；TS255 文献标识码：A 文章编号：1002-6630(2010)20-0067-05 生姜是姜科草本植物姜(Zingiber officinale Roscoe) 分离，因此，在天然产物提取分离方面，具有良好的 的根茎，它既是一种历史悠久的香辛料，又是常用的 应用前景。在国外已有多篇关于分子蒸馏在天然产物分 传统中医药材。