超临界CO_2萃取香草兰的工艺研究和成分分析  

Study and components analysis of the vanilla extraction by supercritical CO_2 fluid

作　　者：符史良[1] 周江 黄茂芳 李思东 

机构地区：[1]湛江海洋大学基础科学系,广东湛江524088

出　　处：《食品与机械》2002年第2期12-14,共3页Food and Machinery

摘　　要：进行超临界CO2 萃取香草兰豆荚的工艺研究 ,探索萃取压力和温度、分离压力和温度以及萃取时间与萃取率之间的关系 ,确定出最佳的工艺条件为 :萃取压力 35MPa,萃取温度 45℃ ,分离 (Ⅰ )压力 1 6MPa,分离(Ⅰ )温度 40℃ ,分离 (Ⅱ )压力 6MPa,,分离(Ⅱ )温度 40℃ ,萃取时间 1 50min。用GC/MS分析萃取物的化学成分 ,鉴定出 2 7种化合物 ,其中香素的相对含量最高 ,为 2 6 0 6 %The technological conditions of extraction of vanilla beans by supercritical CO 2 fluid were studied.The relations of the extracting rate to extracting pressure and temperature,se parating pressure and temperature,and extracting time were discussed.The optimum technological conditions were extracting pressure 35 MPa and temperature 45 ℃,separating pressure (Ⅰ) 16 MPa.temperature (Ⅰ) 40 ℃,temperature (Ⅱ)40 ℃,and extracting time 150 min.The chemical components of vanilla extract were detected by GC/MS,and twenty-seven compounds were identified.Relative contents of vanillin (26.06%) reached the highest peak in the components of vanilla extract.

关 键 词：香草兰 超临界CO2萃取 化学成分 香兰素 食用香料 

分 类 号：TQ654[化学工程—精细化工]