烤烟中致香物质的超临界萃取技术研究  

Study on the Supercritical Fluid Extraction Technology of Aroma Constituents in Flue-cued Tobacco

作　　者：于卫松[1] 曹建敏[1] 张义志[1] 宁扬[1] 孙鹏[1] 方松[1] 

机构地区：[1]中国农业科学院烟草研究所,山东青岛266101

出　　处：《安徽农业科学》2015年第14期240-244,共5页Journal of Anhui Agricultural Sciences

基　　金：中央级公益性科研院所基本科研业务费专项资金(中国农业科学院作物科学研究所)资助项目:"烤烟中致香物质的超临界萃取技术研究"

摘　　要：为探索烤烟致香物质的超临界萃取技术,开展了不同萃取压力、萃取温度、夹带剂种类等对萃取效果的影响研究。结果表明,使用夹带剂可以明显提高致香物质的萃取效率;在一定压力范围内,随着萃取压力的增加,萃取能力随之增加,到达一定压力值时,随着萃取压力的增加,萃取能力随之降低;在一定温度范围内,随着萃取温度的增加,萃取能力随之增加,到达一定温度值时,随着萃取温度的增加,萃取能力随之降低;当萃取工艺采用乙醇做夹带剂、萃取压力设为20 000 k Pa、萃取温度设为55℃时,超临界二氧化碳萃取烤烟中的致香物质的效果较佳。In order to explore the supercritical fluid extraction technology of aroma constituents in flue-cured tobacco, studies of extraction effect were carried out by different extraction pressure, extraction temperature and kinds of co-solvent. Results showed that co-solvents used could improve the extraction effect obviously. In certain pressure range, with the increase of extraction pressure, extraction ability increased. When the pressure reached a certain value, with the increase of extraction pressure, extraction ability decreased. In certain temperature range, with the increase of extraction temperature, extraction ability increased. When the temperature reached a certain value, with the increase of extraction temperature, extraction ability decreased. When the extraction process with ethanol as co-solvent, extraction pressure set at 20 000 kPa, extraction temperature set at 55 ℃, supercritical carbon dioxide extraction effect of aroma constituents in flue-cured tobacco effect was better.

关 键 词：烤烟 致香物质 超临界萃取 

分 类 号：S572[农业科学—烟草工业]