超临界CO_2流体萃取锦橙精油研究  

Extraction of Citrus Essential Oil from Jincheng Peel by Supercritical CO_2 Fluid

作　　者：柴倩[1] 范刚[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2007年第9期189-191,共3页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：以锦橙皮为实验材料,通过混合正交试验,优化了超临界CO2流体萃取锦橙精油的条件,探讨了原料粒度、萃取温度、萃取压力、萃取时间、分离器压力及温度等因素对精油得率的影响。结果表明:采用二级分离方法,得到萜烯烃类精油较多的最优工艺组合是:30目,32℃,16MPa,150min,分离器I温度40℃,分离器I压力8MPa,分离器II温度40℃,精油得率为4.56‰;获得低萜精油的最优工艺组合是:30目,45℃,12MPa,60min,分离器I温度45℃,分离器I压力10MPa,分离器II温度40℃,精油得率为3.78‰。Through an orthogonal test on extraction of refined oil by supercfitieal CO2 fluid, the influence of several parameters such as particle size, extracting temperature, extracting pressure and extracting time on extraction rate were studied. The results showed that the technological conditions of the most amount of （d）-Limonene are particle size 30 mu, extracting container temperature 32 ℃, extracting container pressure 16 MPa, time 150 minutes, separating temperature container 145℃, separating container Ⅰ pressure 8 MPa, separating container Ⅱ temperature 40 ℃, with 4.56‰. essential oil in separating container Ⅰ; the optimum technological parameters of de-terpene are particle size 30 mu, extracting container temperature 45‰, extracting container pressure 12 MPa, time 60 minutes, separating temperature container 140℃, separating container Ⅰ pressure 10 MPa, separating container Ⅱ temperature 40‰, maximum of extraction rate is up to 3.78%0 in separating container.

关 键 词：超临界CO2 流体 萃取 锦橙精油 

分 类 号：TS201.1[轻工技术与工程—食品科学]