应用CO2超临界萃取苋菜红色素的工艺研究  

Study on supercritical CO2 extraction of amaranth red pigment

作　　者：毕静[1] Bi Jing(Jiangsu Institute of Commerce,Nanjing 211168)

机构地区：[1]江苏经贸职业技术学院

出　　处：《粮食与食品工业》2019年第6期34-37,共4页Cereal & Food Industry

摘　　要：为了更合理的应用CO 2超临界萃取苋菜红色素工艺,研究了工艺条件中夹带剂种类、萃取温度、萃取压力和CO 2的流量等单因素对苋菜红色素含量的影响,并根据单因素试验的结果,选取萃取温度、萃取压力和CO2流量为考察因素,采用三因素三水平的正交试验进行优化工艺条件。结果表明最佳工艺条件为:萃取温度60℃,萃取压力为20 MPa,流量计显示CO2的流量0.05m^3/h,以纯水作为夹带剂,原料与夹带剂质量比1∶1,萃取60 min,苋菜红色素含量可达37.5%。In order to apply the CO2 supercritical extraction technology more reasonably,the effects of single factors,such as entrainer type,extraction temperature,extraction pressure and CO2 flow rate,on the content of amaranth red pigment were studied.According to the results of single factor experiments,extraction temperature,extraction pressure and CO2 flow rate were selected as the factors.Three factors and three levels of orthogonal test were used to optimize the process conditions.The results showed that the optimum extraction conditions were as follows:extraction temperature 60℃,extraction pressure 20 MPa,flow rate of CO2 0.05 m 3/h,pure water as entrainer,mass ratio of raw material to entrainer 1∶1,extraction 60 min,amaranth red pigment content can reach 37.5%.

关 键 词：苋菜红色素 超临界 CO2 工艺 

分 类 号：TS201[轻工技术与工程—食品科学]