摘要
采用超临界流体萃取技术萃取花椒油脂,通过单因素试验和正交试验设计,研究花椒粉粒度、萃取压力、萃取时间和萃取温度等因素对花椒油脂的萃取率的影响,找到最佳的工艺条件。研究结果表明最佳工艺参数为花椒粉粒度60目、萃取压力15 MPa、萃取时间1.5 h、萃取温度45℃、CO2流量5 L/h^10 L/h。在此条件下,花椒油脂的萃取率可达12.27%以上。影响提取率的主次因素为萃取温度>萃取压力>萃取时间。
The aim of this manuscript was to investigate the effects of process parameters on the extracted rate of the pepper oil by supercritical CO2 fluid. Those parameters include extracting pressure, time, temperature and dosage, the optimal process conditions were found.The results showed that the optimum process parameters were determined by single facter, orthogonal experiment and listed as follows pepper powder particle size 60 mesh, extraction pressure 15 MPa, extraction time 1.5 h, extraction temperature 45℃, CO2 flow rate of 5 L/h-10 L/h. Under this condition, extraction rate of pepper oil up to more than 12.27 %. Primary and secondary factors which affected the extraction rate were extraction temperature〉extraction pressure〉extraction time.
出处
《食品研究与开发》
CAS
北大核心
2015年第11期50-53,共4页
Food Research and Development
作者简介
李跃金（1983-），男（满），讲师，硕士，主要从事工业污染物的资源化技术及天然产物提取研究。
