LV Du, KUANG Chun-lin, JIANG Tai-ling, LIN Mao, SHEN Guang-hui, ZHANG Zhi-qing. Optimization of extraction process for Chrysanthemum morifolium essential oil by two-step method[J]. Science and Technology of Food Industry, 2015, (20): 293-298. DOI: 10.13386/j.issn1002-0306.2015.20.052
Citation: LV Du, KUANG Chun-lin, JIANG Tai-ling, LIN Mao, SHEN Guang-hui, ZHANG Zhi-qing. Optimization of extraction process for Chrysanthemum morifolium essential oil by two-step method[J]. Science and Technology of Food Industry, 2015, (20): 293-298. DOI: 10.13386/j.issn1002-0306.2015.20.052

Optimization of extraction process for Chrysanthemum morifolium essential oil by two-step method

  • In this study,in order to enhance the economic value of Chrysanthemum morifolium and explore the process of essential oil of the industrial production,the crude fat was extracted from Chrysanthemum morifolium by soxhlet extraction,then the essential oil was extracted from the crude fat by steam distillation. The effects of particle size,ultrasonic time,solid-to-liquid ratio and distillation time on the extraction rate of Chrysanthemum morifolium essential oil were investigated by one-factor-at-a-time experiments,then the optimization of extraction process for the essential oil was used four factors and three levels of response surface methodology.The results indicated that the optimal conditions were as follows:particle size 80100 mesh powder,ultrasonic time 30 min,solid-to-liquid ratio 1 ∶11,and distillation time 9 h. Under these conditions,the extraction rate of Chrysanthemum morifolium essential oil was 4.8 m L/kg. This method would provide technical foundation for extraction of Chrysanthemum morifolium essential oil of the industrial production.
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