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超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究
引用本文:商学兵,李超,刘军军. 超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究[J]. 食品科学, 2012, 33(14): 60-63
作者姓名:商学兵  李超  刘军军
作者单位:徐州工程学院食品工程学院
基金项目:徐州市科技发展基金计划项目(XF10C003)
摘    要:目的:优化超临界CO2萃取白豆蔻挥发油的工艺条件,并建立萃取的动力学模型。方法:采用正交试验确定萃取的最优工艺条件;根据质量衡算微分模型,运用Fick第一定律,建立萃取的动力学模型。结果:超临界CO2萃取白豆蔻挥发油的最优工艺条件为CO2流量22L/h、萃取温度50℃、萃取压力28MPa、萃取时间3.0h,此时得率为2.92%;E=3.11×(1-e-0.8859t)为超临界CO2萃取白豆蔻挥发油的动力学模型方程,该动力学模型能很好地模拟萃取的过程。结论:超临界CO2萃取白豆蔻挥发油可行。

关 键 词:超临界CO2萃取  白豆蔻  挥发油  动力学模型

Optimization and Kinetic Study of Supercritical CO2 Extraction of Volatile Oil from Fructus Amomi Rotundus
SHANG Xue-bing,LI Chao,LIU Jun-jun. Optimization and Kinetic Study of Supercritical CO2 Extraction of Volatile Oil from Fructus Amomi Rotundus[J]. Food Science, 2012, 33(14): 60-63
Authors:SHANG Xue-bing  LI Chao  LIU Jun-jun
Affiliation:(College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221000,China)
Abstract:Objectives: To optimize the supercritical CO2 extraction(SCE) of volatile oil from Fructus amomi rotundus and propose a model to describe the extraction kinetics.Methods: An orthogonal array design was used to optimize the extraction process.A model to describe the extraction kinetics was proposed based on differential mass balance model and Fick,s first law.Results: The optimal extraction conditions were CO2flow rate of 22 L/h,extraction temperature of 50 ℃,extraction pressure of 28 MPa and extraction time of 3.0 h.Under these extraction conditions,the extraction rate of volatile oil from Fructus amomi rotundus was 2.92%.A dynamic model that could well describe the extraction process was obtained as follows: E = 3.11 ×(1-e-0.8859t).Conclusion: SCE is applicable to extract volatile oil from Fructus amomi rotundus.
Keywords:supercritical CO2 extraction  Fructus amomi rotundus  volatile oil  kinetic model
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