超临界CO_2流体萃取洋葱油的工艺研究  

Study on the Process for Extraction of Onion Oil by Supercritical CO_2

作　　者：叶春林[1] 毛建卫[1] 杨志祥[1] 戴佳亮 

机构地区：[1]浙江科技学院生物与化学工程学院浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]杭州宝凯生物化学品有限公司,浙江杭州310013

出　　处：《食品研究与开发》2010年第2期119-122,共4页Food Research and Development

基　　金：浙江省科技计划项目(2008C32024)

摘　　要：进行超临界CO2萃取洋葱油的试验研究,探讨萃取压力、萃取温度、萃取时间以及夹带剂用量等对洋葱油得率的影响,并通过正交试验确定了超临界CO2技术萃取洋葱油的最佳工艺参数。结果表明,影响洋葱油得率主要因素的依次顺序为萃取压力>夹带剂用量>萃取温度>萃取时间。萃取压力20MPa,加入无水乙醇15%为夹带剂,萃取温度40℃,萃取时间240min,洋葱油得率可达到0.492%。Experiment on extraction of onion oil with supercritical CO2 was carried out. The influences of operating pressure, operating temperature, entrainer and extracting time on the yields of onion oil were studied. Through orthogonal experiments, the best parameter of extraction of onion oil with SC-CO2 extraction technology was ascertained. It was found that the order of the influences factors on the yields of onion oil is Extracting pressure 〉Entrainer 〉Extracting temperature 〉Extracting time. The optimal parameters were that extracting pressure, 20 MPa; entrainer, 15 % anhydrous ethanol, extracting temperature, 40 ℃; extracting time, 240 min. At this condition, the yield of onion oil could be 0.492 %.

关 键 词：超临界CO2 萃取 洋葱油 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]