超临界CO_2萃取结晶岩白菜素工艺初探  

Primary Study on Technology of Bergenin Crystallized by Supercritical CO_2

作　　者：高杰[1] 张文成[1] 潘见[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2007年第10期264-267,共4页Food Science

基　　金：国家自然科学基金资助项目(29976008)

摘　　要：采用单因素试验法探讨超临界CO2萃取结晶过程中压力、温度、夹带剂对岩白菜素纯度、结晶率的影响,并借助扫描电镜进行晶体形貌考察,利用高效液相色谱进行纯度检测。实验结果表明,超临界CO2萃取结晶后得到的岩白菜素晶体在结晶板上按纯度梯度分布;选择较佳工艺参数为压力15MPa,温度55℃,时间50min,流量15L/min时,得到岩白菜素晶体的纯度超过92%,结晶率达60%以上。The effect of pressure, temperature and entrainers of extraction and crystallization on the purity and the crystal ratio of bergenin were investigated via single factor test, observing shape of crystal with scanning electron microscope （SEM）, determining purity of bergenin by high performance liquid chromatography （HPLC）. The result showed that the crystal of bergenin was distributed in grad on crystallization board; when we select the optimized parameters： pressure 15 MPa, tempera- ture 55 ℃ and ethanol, the purity of bergenin was more than 92% and the crystal ratio was more than 60%.

关 键 词：超临界CO2 萃取 萃取结晶 岩白菜素 

分 类 号：TQ420.66[化学工程]