响应面法优化超临界CO_2萃取杏香气成分的工艺参数  

Optimization of apricot aroma component extraction conditions by supercritical CO_2 using response surface method

作　　者：侯伟伟[1] 郑灿龙[1] 逄焕明[1] 李芸[1] 张红敏[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2011年第2期264-265,282,共3页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区科技支疆项目(200891105)

摘　　要：采用响应面法优化超临界CO2萃取杏香气成分的工艺参数。在单因素实验的基础上,选取影响香气成分提取的三个主要因素萃取压力、萃取温度和萃取时间设计实验,采用Box-Behnken设计,运用SAS8.0软件进行回归分析,最终确定最佳工艺参数:萃取压力为21MPa、萃取温度为30℃、萃取时间为120min,杏香气成分的提取率可达0.5524%。The response surface was used to optimize the technics conditions of supercritical CO2 extraction of apricot aroma component. Based on the single factor experiment,the extraction pressure,extraction temperature and extraction time were selected as three main factors to design experiments for the extraction of aroma components. Using Box-Behnken design,statistics analysis system8.0 was used to analyze the experiment. The results showed that the extraction pressure at 21MPa,the extraction temperature at 30℃,the extraction time at 120min,the supercritical CO2 extraction ratio of apricot aroma component was up to 0.5524%.

关 键 词：杏 香气成分 超临界CO2萃取 响应面法 SAS(8·0) 

分 类 号：TS201.1[轻工技术与工程—食品科学]