茅台酒糟超临界二氧化碳萃取技术工艺研究  

Extraction technology of super critical carbon dioxide extraction from Moutai distiller's grains

作　　者：李芳香 贺国君 郁建平 郁建生[2] 时伟 张春林 LI Fangxiang;HE Guojun;YU Jianping;YU Jiansheng;SHI Wei;ZHANG Chunlin(Maotai College,Renhuai 564500,China;Tongren Polytechnic College,Tongren 554300,China)

机构地区：[1]茅台学院,贵州仁怀564500 [2]铜仁职业技术学院,贵州铜仁554300

出　　处：《中国酿造》2018年第8期82-86,共5页China Brewing

基　　金：贵州省农业类工程技术研究中心项目(黔科合农G字[2015]4001号)

摘　　要：以单因素试验和正交试验,获得了茅台酒糟超临界二氧化碳萃取呈香呈味物质的最优工艺条件,通过验证性试验,确定在装料系数为0.5,萃取釜压力为30 MPa,萃取釜温度为47℃,二氧化碳泵频率为21 r/min,分离釜Ⅰ的温度为47℃,分离釜Ⅰ的压力为8 MPa的条件下,萃取率最高,可达到18.35%。By single factor and orthogonal experiments,the optimal supercritical carbon dioxide extractions conditions for flavored substances extraction from Moutai distiller's grains were determined.By verification experiments,the optimal extraction conditions were volume charge coefficient 0.5,extraction pressure 30 MPa,extraction temperature 47℃,CO2 pump frequency 21 r/min,separation reactor I pressure 8 MPa and temperature 47℃.Under the conditions,the extraction rate was the highest of 18.35%.

关 键 词：超临界二氧化碳萃取 茅台酒糟 呈香呈味物质 工艺条件优化 

分 类 号：Q815[生物学—生物工程]