超临界CO_2动静态萃取扁杏仁油的响应面优化  

Response Surface Optimization Technology of Supercritical CO_2 Extraction of Almond Oil Static

作　　者：范翠丽[1] 王若敏[1] 曹熙敏[1] 

机构地区：[1]河北北方学院,张家口075000

出　　处：《食品工业》2016年第3期45-50,共6页The Food Industry

基　　金：河北省科技计划项目(14236810D-7)

摘　　要：以张家口地产的"优一"扁杏仁为原料,利用超临界CO_2萃取法,在单因素试验研究的基础上,选择5个主要的影响因子萃取釜压力、萃取釜温度、CO_2流量、静态萃取时间和动态萃取时间,以杏仁油萃取率为响应值,采用Box-Behnken响应曲面法(Response surface methodology,RSM)对提取工艺进行了优化。结果表明,超临界CO2萃取扁杏仁油的最佳工艺条件为萃取釜压力70 MPa,萃取釜温度为50℃,CO2流量为7 L/min,静态萃取时间为80 min,动态萃取时间为72 min、粉碎粒径为30目,一次性加料量为30 g,分离釜温度为120℃,其得油率为49.12%。To the Zhangjiakou ＂Youyi＂ almond as raw material, the use of supercritical CO2 extraction method, based on the experiment research of single factors, selected the 5 main influence factor of extraction pressure, extraction temperature, CO2 flow, static extraction time and dynamic extraction time. With almond oil extraction rate as response value, using the Box-Behnken response surface method（Response surface methodology, RSM） on the extraction process were optimized. The results showed that it was the optimal process conditions for the supercritical CO2 extraction of almond oil as extraction pressure 70 MPa, extraction temperature 50 ℃, CO2 flow 7 L/min, static extraction time 80 min, extraction time was 72 min, dynamic particle size was 30 mesh, one-time feeding amount was 30 g, the separation kettle temperature was 120 ℃. The oil yieldis 49.12%.

关 键 词：张家口 “优一”扁杏仁 超临界CO2萃取法 响应面 BOX-BEHNKEN设计 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]