超临界CO_2提取香草兰中香兰素的研究  

Study on Extraction of Vanillin from Vanilla Pods by the Supercritical CO_2

作　　者：周江[1] 邓亦峰 黄茂芳 

机构地区：[1]华南热带农产品加工设计研究所,湛江524001

出　　处：《食品与机械》1998年第6期16-16,共1页Food and Machinery

摘　　要：研究了利用超临界二氧化碳技术提取香草兰中香兰素的工艺,确定了提取温度55℃,提取压力29MPa,CO_2消耗量90ml/g为最佳的工艺条件。用该条件提取香兰素,其提取率可达97.2%。The vanillin was extracted by supercritical CO2 fluid from vanilla pods. The optimum was subject of temperature 55℃, pressure 39MPa, and CO2 90 ml/g, the extract percentage of the vanillin was 97.2%.

关 键 词：超临界二氧化碳 提取 香兰素 香草兰 

分 类 号：TQ654.2[化学工程—精细化工]