摘要
对采用超临界二氧化碳技术提取辣椒籽油进行了较为系统的研究。选择提取压力、分离压力、提取温度、提取时间4个主要影响因素,运用多因素多水平设计法安排实验,选择分离釜1、分离釜2中辣椒籽油质量之和为实验指标,用自主提出的多因素多水平实验结果可视化分析方法对多维空间实验数据进行分析。找出最佳工艺范围为:提取压力为18～35MPa,分离1压力为9.8～10.8MPa,提取温度为35～40℃和提取时间为40～60min。
The extracting of paprika seeds oil with supercritical carbon dioxide technology was systematically investigated. Four factors （extracting pressure, separating pressure, extracting temperature and extracting time） were chosen as influencing ones and the multifactor and multilevel design method was applied to arrange the experiments. The experimental target was the sum of quality of paprika seeds oil in the first collector and second collector. Furthermore this paper used multifactor and multilevel Visual Analysis method （m^2VA） proposed by our research group to analyze experimental data. Finally the best extracting process parameters were found： extracting pressure is 18-35 MPa, separating pressure 9.8-10.8 MPa, extracting temperature 35-40℃, extracting time 40-60 min.
出处
《食品科技》
CAS
北大核心
2012年第6期209-214,共6页
Food Science and Technology
基金
安徽省合芜蚌自主创新项目
安徽省教育厅重点项目(KJ2008A083)
芜湖市2007科技计划重点项目([2007]26号No.32
No.9)
关键词
辣椒籽油
超临界二氧化碳提取
多因素多水平可视化分析
paprika seeds oil
extraction of supercritical carbon dioxide
multifactor and multilevel visualanalysis
作者简介
孙益民（1954-），男，山东文登人，博士，教授，研究方向为天然产物科学。
