温度压力对超临界CO_2萃取香兰素的影响  

Effect of Temperature and Pressure on Extraction of Vanillin by Supercritical CO_2 Fluid

作　　者：符史良[1] 周江[2] 黄茂芳[2] 李思东[2] 

机构地区：[1]湛江海洋大学基础科学系,广东湛江524088 [2]华南热带农产品加工设计研究所,广东湛江524001

出　　处：《香料香精化妆品》2002年第3期1-4,共4页Flavour Fragrance Cosmetics

摘　　要：系统地研究超临界CO2 流体技术从香草兰中萃取芳香组分的工艺条件 ,探索工业条件下萃取压力与温度、分离压力与温度以及萃取时间等因素对芳香组分中香兰素含量的影响 ,确定出从香草兰提取香兰素的最佳工艺条件为 :萃取压力35MPa ,萃取温度 4 5℃ ,分离 (Ⅰ )压力 16MPa ,分离 (Ⅰ )温度 4 0℃ ,分离 (Ⅱ )压力 6MPa ,分离 (Ⅱ )温度 4 0℃ ,萃取时间15 0min。The technological conditions of flavour compounds extracted from vanilla beans with supercritical CO 2 fluid were studied systematically. The influence of extracting pressure and temperature, separating pressure and temperature, and extracting time on vanillin content of flavour compounds was explored under the industrial conditions. The optimum extraction conditions of vanillin from vanilla beans show that: extracting pressure 35MPa, temperature 45℃, separating pressure (Ⅰ) 16MPa, temperature (Ⅰ) 40℃, pressure (Ⅱ) 6MPa, temperature (Ⅱ) 40℃, and extracting time 150min.

关 键 词：温度压力 超临界CO2萃取 香兰素 影响 香草兰 

分 类 号：TQ655[化学工程—精细化工]