响应面法优化柠檬桃金娘叶精油提取的电化学预处理

IF 3.4 3区 农林科学 Q1 Engineering
Muhammad Hazwan Hamzah, Siti Khairunnisa Ibrahim, Mohd Zuhair Mohd Nor, Adila Fazliyana Aili Hamzah, Rosnah Shamsudin, Abd Halim Md Ali
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引用次数: 0

摘要

苦瓜精油因其多种用途而获得市场份额,包括疾病治疗、食品调味和消毒剂。本研究旨在利用响应面法确定索氏提取前电化学预处理的最佳参数,即电压、粒径和预处理时间。以正己烷为溶剂,料液比为1:10,索氏提取5小时。然后在60℃时提取精油。°C使用旋转真空蒸发器。结果表明,在最佳电压(5 μ V)、预处理时间(5 μ min)和粒径(100 μm)条件下,油收率最高可达5.88%。处理后样品的出油率为5.85%,而未处理的样品为6.13%。物理分析表明,未经处理和处理的样品的特性是相似的。傅里叶变换红外光谱法检测到的香茅的官能团为C=O、C - h、C - O和O - h。扫描电镜显示,电化学预处理打开了油腺体,使细胞壁变平。进一步的研究应落实所提出的建议,以获得更高的产量利用这一预处理程序。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Optimization of electrochemical pre-treatment for essential oil extraction from lemon myrtle (B. citriodora) leaves by response surface methodology

Optimization of electrochemical pre-treatment for essential oil extraction from lemon myrtle (B. citriodora) leaves by response surface methodology

Backhousia citriodora essential oils are gaining market share due to their diverse applications, which include disease treatment, food flavouring and disinfectants. The study aims to determine the optimal parameters of electrochemical pre-treatment performed prior to Soxhlet extraction, namely, voltage, particle size, and pre-treatment time using response surface methodology. The Soxhlet extraction was conducted for five hours using n-hexane as solvent and a solid to solvent ratio of 1:10.?The essential oil was then extracted at 60?°C using a rotary vacuum evaporator. Results predicted a maximum oil yield of 5.88% for the optimal voltage (5?V), pre-treatment time (5?min), and particle size (100?μm). The oil yield for treated samples is 5.85% versus 6.13% for untreated samples. Physical analysis has showed that the characteristics of both untreated and treated samples are similar. The functional group detected for B. citriodora by Fourier transform infrared spectroscopy was C=O, C–H, and C–O and O–H. Scanning electron microscope shows that electrochemical pre-treatment has opened oil gland and caused cell wall to flatten. Further research should implement the proposed recommendations to obtain a higher yield utilising this pre-treatment procedure.

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来源期刊
CiteScore
5.30
自引率
11.80%
发文量
0
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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