超临界CO_2萃取分蘖葱头精油的研究  

Research on CO_2 supercritical fluid extraction of essential oil from Allium cepa L. var. agrogatum Don

作　　者：刘超[1] 刘振扬[2] 

机构地区：[1]吉林农业科技学院,吉林1321011 [2]东北电力大学应用技术学院,吉林132012

出　　处：《食品科技》2010年第2期150-152,159,共4页Food Science and Technology

基　　金：吉林省教育厅科研项目(吉教科合字[2007]30621号)

摘　　要：通过单因素和正交实验研究,对超临界CO2萃取分蘖葱头精油的工艺进行了优化设计。实验结果表明各因素对分蘖葱头精油得率的影响主次顺序是:萃取压力>萃取温度>萃取时间>料液比;最佳萃取实验工艺条件为:萃取压力35MPa,萃取温度50℃,萃取时间3h,料液比(g∶mL)1∶1.5,分蘖葱头精油的得率为0.4715%The CO2 supercritical extraction was taken to extract essential oil from Allium cepa L. var. agrogatum Don and the technology was improved. The single-factor and orthogonal experiments tests were carried on to optimized the processing conditions. The results were as follows. The successive order of different effect factors on yield of essential oil was： extraction pressureextraction temperatureextraction timemateriel-liquid ratio. The optimal extraction condations were under 50 ℃ and 35 MPa extraction pressure for 3 hours with 1∶1.5 materiel-liquid ratio, the yield of essential oil from Allium cepa L. var. agrogatum Don may get to 0.4715%.

关 键 词：分蘖葱头 超临界CO2萃取 夹带剂 

分 类 号：O652.62[理学—分析化学]