Optimization of microwave-assisted extraction from Hibiseusmanihot L.by response surface methodology and its volatile components analysis

In order to study the development and application of Hibiseusmanihot L.in the fields of tobacco,flavor and fragrance industries,the process of microwave-assisted extraction to make tobacco flavor from Hibiseusmanihot L.was optimized by response surface methodology(RSM),and its volatile components were analyzed and identified.Based on single factor experiment,with water addition at pretreatment,extraction time,extraction power as factors,and the yields of Hibiseusmanihot L.tobacco flavor as response value,the mathematical model was established by Box-Behnken Design(BBD)for response surface analysis.The volatile components were collected by simultaneous distillation and extraction device,analyzed and identified by gas chromatography-mass spectrometry.The results showed that the extraction yield of Hibiseusmanihot L.could be 0.290%when extracted 85 min 520 W power and the water addition at pretreatment was 1∶2.5.45 components were identified and mainly of:1-Docosene,β-Sitosterol,9,12,15-Octadecatrienoic acid,n-Hexadecanoic acid,Acetic acid,n-octadecylester,1,2-Benzenedicarboxylic acid,mono(2-ethylhexyl)ester,26,26-Dimethyl-5,24(28)-ergostadien-3.beta.-ol,Stigmasterol,et al.It suggested that the microwave method could be used as an effective method to extract the flavor of Hibiseusmanihot L.