微波辅助超临界CO_2萃取椒样薄荷精油的工艺  

Microwave Assisted Supercritical CO_2 Extraction of Peppermint Oil

作　　者：吴晓菊[1] WU Xiao-ju(Food and Biological Technology Branch,Xinjiang Light Industry Technology Vocation College,Urumqi 830021,Xinjiang,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《江苏调味副食品》2018年第4期34-35,共2页Jiangsu Condiment and Subsidiary Food

摘　　要：将椒样薄荷的花和叶粉碎,经480 W微波处理,再用超临界CO_2技术萃取椒样薄荷精油。以椒样薄荷精油得率为指标,通过单因素实验得出最佳萃取参数:微波处理3 min、CO_2流量20 L/h、萃取压力12 MPa、温度45℃、萃取时间80 min,在此条件下,椒样薄荷精油得率为3. 56%。The peppermint leaves and pollen were broken, treated with 480 W microwave, and then extracted with supercritical CO 2 technology. Taking the peppermint oil rate as the index, through the single factor test the optimum extraction parameters were got as follows： microwave treatment of 3 min,CO 2 flow rate of 20 L/h, extraction pressure of 12 MPa, temperature of 45 ℃, extraction time 80 of min. Under this condition, the peppermint oil yield was 3.56%.

关 键 词：微波辅助 超临界CO2 椒样薄荷精油 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]