超临界CO_2萃取玫瑰精油的工艺优化  

Technical optimization on supercritical CO_2 extraction of rose essential oil

作　　者：戴琳[1] 单银花[1] 王志祥[1] 黄德春[1] 

机构地区：[1]中国药科大学药学院,江苏南京210009

出　　处：《食品工业科技》2015年第3期266-269,274,共5页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK2012763);中国药科大学中央高校基本科研业务费专项资金资助(ZD2014YX0027)

摘　　要：为提高超临界CO2萃取干玫瑰花中玫瑰精油的产品得率,依次考察了乙醇夹带剂浓度、萃取压力、温度、夹带剂流量及萃取时间等因素的影响,通过正交实验,进行了产品得率的工艺优化。结果发现:无水乙醇较乙醇水溶液更适于作萃取的夹带剂;此外,随着萃取压力、温度、夹带剂流量及萃取时间的增加,所得精油产品中主香组分2-苯乙醇的得率均呈现先增后减的变化趋势;其中,萃取压力、夹带剂流量和萃取温度三因素,对得率指标的影响依次减弱。所得优化的工艺组合为萃取压力23MPa、温度40℃、夹带剂流量0.06m L/min、萃取时间1.5h,对应2-苯乙醇的得率可达0.795‰。To improve the yield rate of rose essential oil from dry rose by supercritical CO2 extraction,the effects of concentration of alcohol entrainer, extraction pressure, extraction temperature, entrainer flow and extraction time were investigated in sequence,and then the relevant technical optimization was performed by orthogonal design experiment.The results showed that,the absolute alcohol was better as the extraction entrainer than the alcohol aqueous solution. Meanwhile, the yield rate of 2- phenylethanol, one of major flavor components in essential oil production increased firstly and decreased later with a rise of the extraction pressure, extraction temperature, entrainer flow or extraction time. Besides, the factors influencing the yield were as follows： extraction pressure 〉 entrainer flow 〉 extraction temperature, as a result, the optimum technology conditions were extraction pressure 23MPa,extraction temperature 40℃, entrainer flow 0.06mL/min and extraction time 1.5h, while the corresponding yield rate of 2-phenylethanol was 0.795‰.

关 键 词：超临界CO2 萃取 玫瑰精油 得率 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]