超临界CO2流体萃取技术提取红花籽油的研究

通过超临界CO2流体萃取红花籽油的试验，研究了物料的粉碎度、萃取压力、萃取温度、萃取时间对红花籽油萃取效果的影响。结果表明，超临界CO2流体萃取红花籽油的最佳工艺条件为粉碎度30目、萃取压强30MPa、萃取温度40℃、萃取时间2h。     

超临界CO2萃取玉米胚芽油的研究

讨论了利用超临界CO2萃取玉米油的萃取压力、温度、时间、夹带剂等不同操作参数对萃取结果的影响，从而确定最佳工艺条件为25－30MPa，45℃,3h；并对产品进行了质量分析，比较了超临界萃取与传统压榨工艺的优缺点。     

超临界CO2萃取鱼腥草挥发油

采用超临界CO2萃取的方法，从三白草科蕺菜属植物鱼腥草中萃取制备挥发油。通过正交实验，建立并优化了挥发油萃取工艺：萃取压力25MPa，萃取温度45℃；CO2流量30kg/h，原料粒度60目～80目，分离压力5MPa，分离温度50℃，静态萃取0．5h，动态萃取1．5h。挥发油的平均萃取率为1．73％，有效成分甲基正壬酮与癸酰乙醛的萃取率为0．0106％、0．0300％。超临界CO2萃取鱼腥草挥发油、甲基正壬酮的萃取率分别是水蒸气蒸馏方法的20倍、1．5倍，同时完全保留了水蒸气蒸馏所没有的特征成分癸酰乙醛，充分体现了超临界CO2萃取的“绿色”特性。     

超临界CO2萃取红松子油的研究

研究超临界CO2萃取红松子油的影响因素，在试验条件下，其影响因素次序为萃取压力、夹带剂、萃取温度、萃取时间。最优条件为35MPa，45℃，240min，5％无水乙醇作夹带剂，CO2流量20L／h～25L／h。45oC时，在15MPa和35MPa两种不同的压力下，对比了加入5％无水乙醇作夹带剂与不使用夹带剂时超临界CO2萃取过程中出油量随时间的变化，使用夹带剂后出油量均有提高。     

超临界二氧化碳染色的现状研究

针对传统水染工艺不能从根本上解决印染行业水环境污染严重及资源消耗、浪费大的问题,介绍了一种全新的清洁生产技术———超临界CO2染色,重点论述了超临界流体和超临界CO2染色工艺的特点,对国内外超临界二氧化碳染色技术在合成纤维和天然纤维纺织品染色中的研究现状作了全面分析,并对其发展前景进行了展望。     

超临界CO2提取大果沙棘油的工艺研究

研究了超临界CO2萃取大果沙棘油的提取工艺，分析了萃取温度、萃取压力、萃取时间、分离温度对沙棘油提取率的影响，并通过正交试验得到了最佳的提取条件：提取压力35MPa，萃取温度45℃。提取时间1．5h，分离温度45℃。提油率可达到10．52％。将所得沙棘油按1g1的比例加水进行水化，然后加入3％～5％白土进行脱色，沙棘清油的得率达到75％～81％，且沙棘清油的颜色浅黄透明，香气纯正。     

夹带剂在超临界CO2萃取天然产物中的应用

综述了夹带荆在超临界CO2萃取天然产物中的作用机理、使用方法、夹带剂的种类，以及夹带荆在提取生物碱、酚酸、皂苷、黄酮、脂肪酸等天然产物中的应用。     

SOLUBILITY OF HOP α- AND β-ACIDS IN LIQUID CARBON DIOXIDE*: ADDENDUM: SOLUBILITY OF PESTICIDES IN LIQUID CARBON DIOXIDE

A procedure is described for determining the solubility of hop α- and β-acids in liquid carbon dioxide. Results have shown that the optimum temperature range for the extraction of hops with liquid carbon dioxide is +5 to +10°C. A number of pesticides used by hop growers are appreciably soluble in liquid carbon dioxide.     

ONION FLAVOR RECOVERY IN THE PROCESS OF ADSORPTION AND SUPERCRITICAL CARBON DIOXIDE DESORPTION

Recovery of onion oil from onion juice was accomplished by adsorption of onion oil onto a polymeric adsorbent prior to supercritical carbon dioxide desorption. At 20.7 MPa, 37C, with a carbon dioxide flow rate of 1 L standard temperature and pressure (STP) per minute, an increase in the amount of onion juice used to load the adsorbent from 1 to 6 L resulted in an increase in the gravimetric yield of onion oil desorbed by weight. Additionally, the weight of onion oil desorbed per volume of carbon dioxide used increased. However, the gravimetric yield of onion oil by percentage with respect to the amount of onion juice fed through the adsorbent decreased.     

SUPERCRITICAL CARBON DIOXIDE PERCOLATION OF SEA BUCKTHORN PRESS JUICE1

Sea buckthorn press juice was subjected to percolation with supercritical carbon dioxide at 13.8 and 27.6 MPa. Control juice was not percolated. Percolation extracted about 81 % of the oil present in the press juice, lightened the orange color compared with the control juice, and changed the character of the juice as perceived by observers. Percolated juices had no visible particulate that adhered to glass surfaces as did the control juice. All juices were perceived by taste panelists as to be very sour, and it was decided to sweeten the juices with 10% sucrose before proceeding with sensory evaluations. Control juice was more yellow and thicker in consistency than the percolated juices which did not differ from each other. Juices prepared by 27.6 MPa percolation were more frequently reported as having citrus and peach‐like quality attributes compared with either of the other two juices. Analytical values for protein, oil, moisture, titratable acidity and pH were reported for the juices. Light microscopy indicated a lower oil content in the percolated juices and that the particle sizes were smaller in the percolated juices. Some morphological characteristics of the particles in both juice types are described.     

EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1

The effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh-squeezed and quick-frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO₂ at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO₂ treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60°C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60°C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min, respectively. The calculated values of z were 180°C, 167°C and 72°C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.