柚皮香成分的超临界CO_2萃取工艺的研究  

EXTRACTION OF AROMA FROM POMELO PEELS BY SUPERCRITICAL CO_2 FLUID

作　　者：谢建春[1] 孙宝国[1] 郑福平[1] 樊猛[1] 

机构地区：[1]北京工商大学化工学院,北京100037

出　　处：《食品研究与开发》2008年第5期78-81,共4页Food Research and Development

摘　　要：研究了柚皮香成分的超临界CO2萃取工艺。以萃取率和气-质联机法从萃取物中鉴定出的各种含氧化合物的总相对百分含量(相对峰面积)两个参数作为考察指标,首先单因素试验研究了萃取温度、CO2流量、萃取压力、萃取时间对于萃取率及萃取物中含氧化合物含量的影响,进而采用正交试验确定了超临界CO2萃取柚皮香成分的较佳工艺为:萃取压力27MPa、萃取温度40℃、CO2流量33L/h、萃取时间1h;此条件下,萃取率1.03%,含氧化合物含量12.82%。The techology on extraction of aromatic components from pomelo peel by supercritical CO2 fluid was studied. Indicated by two parameters including extraction yields as well as relative peak areas of the oxygenous compounds in the extracts by GC-MS analysis, factors of extraction temperature, flux of CO2, extraction pressure and extraction time were investigated by mono-factor experiments and orthogonal experiments. The optimal technology on the extraction of aromatic components found was extraction pressure 27 MPa, temperature 40 ℃, flux of CO2 33 L/h and extraction time 1 h, while the extraction yield and percentage of the oxygenous compounds resulted in 1.03 % and 12.82 % respectively.

关 键 词：柚皮 香成分 超临界CO2流体 萃取率 

分 类 号：TS205[轻工技术与工程—食品科学]