超临界CO_2萃取白豆蔻挥发油的工艺优化及其动力学研究  

Optimization and Kinetic Study of Supercritical CO_2 Extraction of Volatile Oil from Fructus Amomi Rotundus

作　　者：商学兵[1] 李超[1] 刘军军[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000

出　　处：《食品科学》2012年第14期60-63,共4页Food Science

基　　金：徐州市科技发展基金计划项目(XF10C003)

摘　　要：目的:优化超临界CO2萃取白豆蔻挥发油的工艺条件,并建立萃取的动力学模型。方法:采用正交试验确定萃取的最优工艺条件;根据质量衡算微分模型,运用Fick第一定律,建立萃取的动力学模型。结果:超临界CO2萃取白豆蔻挥发油的最优工艺条件为CO2流量22L/h、萃取温度50℃、萃取压力28MPa、萃取时间3.0h,此时得率为2.92%;E=3.11×(1-e-0.8859t)为超临界CO2萃取白豆蔻挥发油的动力学模型方程,该动力学模型能很好地模拟萃取的过程。结论:超临界CO2萃取白豆蔻挥发油可行。Objectives： To optimize the supercritical CO2 extraction （SCE） of volatile oil from Fructus amomi rotundus and propose a model to describe the extraction kinetics. Methods： An orthogonal array design was used to optimize the extraction process. A model to describe the extraction kinetics was proposed based on differential mass balance model and Fick＇s first law. Results： The optimal extraction conditions were CO2 flow rate of 22 L/h, extraction temperature of 50 ~C, extraction pressure of 28 MPa and extraction time of 3.0 h. Under these extraction conditions, the extraction rate of volatile oil from Fructus amomi rotundus was 2.92%. A dynamic model that could well describe the extraction process was obtained as follows： E = 3.11%（1 -- e-s859t）. Conclusion： SCE is applicable to extract volatile oil from Fructus amomi rotundus.

关 键 词：超临界CO2萃取 白豆蔻 挥发油 动力学模型 

分 类 号：TQ645.96[化学工程—精细化工]