超临界CO_2流体萃取大扁杏杏仁油工艺研究  

Supercritical Carbon Dioxide Extraction of Almond Oil

作　　者：李新华[1] 李晓娜[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品科学》2009年第12期78-81,共4页Food Science

摘　　要：利用超临界CO2流体萃取技术从大扁杏杏仁中提取杏仁油。确定了超临界CO2流体萃取杏仁油的最佳工艺参数为:萃取压力30MPa,萃取温度50℃,粒径40目,萃取时间2.5h。此条件下杏仁油得率为49.85%。各因素对大扁杏杏仁油得率的影响次序为:萃取压力>萃取时间>萃取温度>粒径。Single factor combined with orthogonal test design was applied to optimize extraction technology of oil from crushed almond seeds with supercritical CO2. Range analysis for results of orthogonal test showed that effects of four key factors on extraction yield of almond oil declined in the following order： extraction pressure 〉 extraction duration 〉 extraction temperature 〉 particle size of almond seed powder; the optimum extraction pressure, temperature and duration, and particle size of almond seed powder were 30 MPa, 50℃, 2.5 h, and 40 mesh, respectively. Under this condition, the extraction yield of almond oil was 49.85%.

关 键 词：大扁杏 杏仁油 超临界CO2萃取 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.42[轻工技术与工程—食品科学与工程]