| 茅台酒糟超临界二氧化碳萃取技术工艺研究 |
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| 引用本文： | 李芳香,贺国君,郁建平,郁建生,时伟,张春林.茅台酒糟超临界二氧化碳萃取技术工艺研究[J].中国酿造,2018,37(8):82. |
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| 作者姓名： | 李芳香 贺国君 郁建平 郁建生 时伟 张春林 |
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| 作者单位： | （1.茅台学院，贵州 仁怀 564500；2.铜仁职业技术学院，贵州 铜仁 554300） |
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| 基金项目： | 贵州省农业类工程技术研究中心项目（黔科合农G字[2015]4001号） |
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| 摘 要： | 以单因素试验和正交试验，获得了茅台酒糟超临界二氧化碳萃取呈香呈味物质的最优工艺条件，通过验证性试验，确定在装料系数为0.5，萃取釜压力为30 MPa，萃取釜温度为47 ℃，二氧化碳泵频率为21 r/min，分离釜Ⅰ的温度为47 ℃，分离釜Ⅰ的压力为8 MPa的条件下，萃取率最高，可达到18.35%。
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| 关 键 词： | 超临界二氧化碳萃取 茅台酒糟 呈香呈味物质 工艺条件优化 |
Extraction technology of super critical carbon dioxide extraction from Moutai distiller's grains |
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| LI Fangxiang,HE Guojun,YU Jianping,YU Jiansheng,SHI Wei,ZHANG Chunlin.Extraction technology of super critical carbon dioxide extraction from Moutai distiller's grains[J].China Brewing,2018,37(8):82. |
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| Authors: | LI Fangxiang HE Guojun YU Jianping YU Jiansheng SHI Wei ZHANG Chunlin |
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| Affiliation: | (1.Maotai College, Renhuai 564500, China; 2.Tongren Polytechnic College, Tongren 554300, China) |
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| Abstract: | By single factor and orthogonal experiments, the optimal supercritical carbon dioxide extractions conditions for flavored substances extraction from Moutai distiller's grains were determined. By verification experiments, the optimal extraction conditions were volume charge coefficient 0.5, extraction pressure 30 MPa, extraction temperature 47 ℃, CO2 pump frequency 21 r/min, separation reactor I pressure 8 MPa and temperature 47 ℃. Under the conditions, the extraction rate was the highest of 18.35%. |
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| Keywords: | super critical carbon dioxide extraction Moutai distiller's grains flavored substances technology conditions optimization |
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