五味子油提取工艺研究

在单因素试验的基础上，选取料液比、提取温度、提取时间为影响因素，进行L9(34)正交试验，得到五味子油最佳提取工艺为：液料比为20:1(V/m)，在70℃条件下提取2.0h，收率超过16%。对粗油进行精制，精制工艺为：粗油加热到70℃时加入70℃的8%的酸水，50℃保温6h，上层油在70℃条件下加入3%(m/m)活性炭脱色1h，制得精油，精油得率达11.5%以上。

Extraction and Refinement of Schisandra fructus Oil

Schisandra fructus oil was prepared through a sequential procedure of combined solvent extraction and refinement based on citric acid treatment and active carbon decolorization. Main factors affecting extraction of Schisandra fructus oil with n-hexane, which was selected for the studies carried out subsequently due to its safety and high purity of product, were optimized for maximizing crude oil output by single factor method, which was also adopted for investigating refinement conditions of crude oil and orthogonal array design. Results showed that the optimal extraction conducted for 2.0 h at 70 ℃ with a liquid/material ratio of 20:1 (V/m) yielded more than 16% crude oil, and the optimal refinement procedure for yielding above 11.5% pure oil was based on heating up to 70 ℃, addition of citric acid solution (70 ℃) and maintaining of the mixed system at 50 ℃ for 6 h, followed by decolorization of upper oil phase with active carbon addition of 3% at 70 ℃.