响应面法优化超临界CO2提取青花椒麻味成分的工艺条件

目的:优化超临界CO2提取青花椒麻味成分的工艺条件。方法:在单因素实验的基础上,采用三因素三水平的Box-Behken中心组合设计确定超临界CO2分离青花椒麻味成分的工艺条件。结果:在实验范围内各因素对青花椒麻味成分的得量影响程度从大到小依次为:萃取温度>萃取压力>萃取时间;最佳工艺参数为萃取压力为29MPa,萃取温度45℃,萃取时间89min,分离器Ⅰ压力为12MPa,分离器Ⅰ温度为30℃,分离器Ⅱ压力为8MPa,分离器Ⅱ温度为37℃、精馏柱压力5MPa,精馏柱温度依次为35、40、45、50,麻味成分萃取率为2.2%。结论:超临界CO2无有机溶剂残留,提取方法简便,效率高,可作为花椒麻味物质的提取工艺。 

Optimizing supercritical carbon dioxide extraction process of spicy component from Zanthoxylum bungeanum by response surface methodology

Objective:To optimize the supercritical carbon dioxide extraction process for spicy component from Zanthoxylum bungeanum to improve extraction efficiency. Methods:Based on the single-factor experiments, the Box-Behnken center-united experimental design principles for 3 factors were used to determine the experiments condition and the response surfaces analysis. Results:Within the tested level ranges, the impact of three process parameters on the weight of spicy component from big to small was extraction temperature, extraction press, extraction time in turn. The optimum extraction temperature was 45℃ and extraction press was 29MPa, extraction time was 89min, the pressure and temperature of separator I was 12MPa and 30℃, the pressure and temperature of separator II was 8MPa and 37℃, and the pressure of rectifying column was5Mpa, the temperature of rectifying column were 35, 40, 45, 50℃, and the extraction rate of spicy component from Zanthoxylum bungeanum was 2.2%.Conclusion:Supercritical carbon dioxide was beneficial to no-residue methodology, convenient operation and improve extraction efficiency and consequently, suitable for the extraction of spicy component from Zanthoxylum bungeanum.