用超临界CO_2萃取香草兰香料  

Study on extraction of flavour from vanilla beans by supercritical CO_2 fluid

作　　者：符史良[1] 周江[2] 黄茂芳[2] 叶英[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：《化学研究与应用》2002年第4期452-454,共3页Chemical Research and Application

摘　　要：The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.

关 键 词：香草兰 超临界CO2 萃取 香料 香兰素 超临界流体 二氧化碳 

分 类 号：TQ655[化学工程—精细化工] TQ028.32