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肉豆蔻中油树脂的超临界CO2流体萃取

Fluid Extraction of Oleoresin from Nutmeg with Supercritical Carbon Dioxide

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【作者】 汤卫东朱海涛梁长龙

【Author】 TANG Wei-dong, ZHU Hai-tao, LIANG Chang-long (Food Department of Tourism School, Jinan University, Jinan 250002, Shangdong, China)

【机构】 济南大学旅游学院济南大学旅游学院 山东济南250002山东济南250002山东济南250002

【摘要】 采用CO2超临界流体萃取技术从肉豆蔻中分离出肉豆蔻油树脂,研究了在超临界状态下,萃取压力、CO2泵频率、萃取温度、萃取时间等因素对肉豆蔻油树脂萃取率的影响,确定最佳工艺参数为:萃取压力27MPa,CO2泵频率8Hz,萃取温度47℃,时间2h,萃取率46.12%。

【Abstract】 Nutmeg oleoresin was extracted from nutmeg by CO2 supercritical fluid extraction technology. There are many factors which can influence the extraction rate of nutmeg oleoresin in the supercritical state, such as pressure of extraction, frequency of CO2 pump, temperature of extraction, time of extraction and so on. The best parameters of the technology were defined: pressure-27MPa, frequency-8Hz, temperature 47℃, time-2h, the extraction rate 46.12%.

【关键词】 肉豆蔻油树脂超临界流体萃取
【Key words】 nutmegoleoresinsupercritical fluidextraction
  • 【文献出处】 扬州大学烹饪学报 ,Cuisine Journal of Yangzhou University , 编辑部邮箱 ,2004年01期
  • 【分类号】TS202
  • 【被引频次】5
  • 【下载频次】128
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