姜油树脂提取新工艺集成研究  

Research on New Technology Integration of Ginger Oleoresin Extraction

作　　者：孙静[1] 张秀云[1] 方涛[1] 吴中斌 SUN Jing;ZHANG Xiu-yun;FANG Tao;WU Zhong-bin(Biochemistry Staff Room,Laiwu Vocational and TechnicalCollege,Laiwu 271199,China;Shandong Kingfood Industrial Co.,Ltd.,Laiwu 271100,China)

机构地区：[1]莱芜职业技术学院生物教研室,山东莱芜271199 [2]山东省康福德实业有限公司,山东莱芜271100

出　　处：《中国调味品》2019年第4期172-176,共5页China Condiment

基　　金：山东省农业科技成果转化资金项目(2014nzwc33)

摘　　要：利用微波真空干燥、亚临界流体丁烷萃取技术和超临界流体二氧化碳技术,研究了姜油树脂提取的集成工艺。结果表明:在此工艺条件下,姜油树脂的萃取率达到97%以上,精制后姜油树脂的香辣素含量提高到29%以上,且未检出溶剂残留。Microwave vacuum drying,subcritical fluid butane extraction technology and supercritical fluid carbon dioxide technology are integrated to study the integrated technology of ginger oleoresin extraction.The results show that the extraction rate of ginger oleoresin is above 97%,the content of ginger oleoresin is above 29%after refining,and no residual solvent is detected.

关 键 词：微波真空干燥 亚临界流体萃取 超临界流体 姜油树脂 集成工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]