The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on...The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.展开更多
文摘The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.
