超临界CO2流体萃取墨红玫瑰花中鞣质的工艺优化  

Process Optimization on Extraction of Tannins in Rose by Supercritical CO2 Fluids Method

作　　者：李金凤 张旋[1] 陶冬冰[1] LI Jin-feng;ZHANG Xuan;TAO Dong-bing(College of Food Science,Shenyang Agriculture University,Shenyang 110866,Liaoning,China)

机构地区：[1]沈阳农业大学食品学院

出　　处：《食品研究与开发》2020年第4期101-106,共6页Food Research and Development

摘　　要：法国墨红玫瑰是一种可食用玫瑰花品种,玫瑰中鞣质含量丰富。研究利用超临界CO2萃取技术提取墨红玫瑰花中的鞣质,确定最优提取工艺为:墨红玫瑰花粉碎粒度40目、萃取压力30 MPa、萃取温度60℃、萃取时间60 min、分离温度40℃、分离压力8 MPa、夹带剂乙醇浓度50%、流速15 mL/min、乙醇用量3 mL/g。最终得到超临界CO2萃取墨红玫瑰花中鞣质的提取率为44.84 mg/g。Rose chinensis Jacq“Crimsin Glory”H.T.is a kind of edible rose,the tannins is rich in rose.The thesis analyzed the extraction rate of rose tannins by supercritical CO2 extraction method.It confirmed that the optimum extraction process:the grain size of rose powder was 40 mesh,extract pressure was 30 MPa,extract temperature was 60℃,extract time was 60 min,separation temperature was 40℃,separation pressure was 8 MPa,the density of entrainer-alcohol was 50%,the ate of entrainer flow was 15 mL/min,the dosage of alcohol was 3 mL/g.Finally it got the extraction rate was 44.84 mg/g by supercritical CO2 extraction method.

关 键 词：墨红玫瑰 鞣质 超临界CO2萃取 提取 工艺优化 

分 类 号：TS205[轻工技术与工程—食品科学]