| 超临界CO_2萃取大蒜油工艺研究 |
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| 引用本文： | 张郁松. 超临界CO_2萃取大蒜油工艺研究[J]. 粮食与油脂, 2006, 0(8): 29-31 |
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| 作者姓名： | 张郁松 |
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| 作者单位： | 西安武警工程学院,西安,710086 |
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| 摘 要： | 该文报道影响超临界流体萃取(SFE)技术提取大蒜油的相关因素,包括萃取压力、萃取温度、萃取时间、夹带剂用量等。通过正交试验,确定超临界二氧化碳萃取大蒜油适宜工艺参数组合:即以15％(V／W)无水乙醇为夹带剂,萃取压力为25 MPa,萃取温度为35℃,萃取时间为240 min,在上述提取条件下,SFE提取大蒜油得率达0．446％。结果表明:超临界流体萃取大蒜油呈淡黄褐色,半透明状,略有流动性,呈有新鲜大蒜风味。
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| 关 键 词： | 大蒜油 超临界流体萃取 二氧化碳 |
| 文章编号： | 1008-9578(2006)08-0029-03 |
| 修稿时间： | 2006-06-18 |
Study on Extraction of Garlic Oil by Supercritical CO2 |
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| ZHANG Yu-song. Study on Extraction of Garlic Oil by Supercritical CO2[J]. Cereals & Oils, 2006, 0(8): 29-31 |
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| Authors: | ZHANG Yu-song |
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| Abstract: | SFE technology was studied in this paper, the parameters including the pressure, temperature and time of extraction cosolvent. Taking by orthogonal experiment, the optimistic combination is: taking 15% ethanol as cosolvent, Extraction pressure 25 MPa, extraction temperature 35℃and extraction time 240 min, The extraction rate reached 0.446%. The conclusion was drawn that the garlic oil extracted by SFE was tan and translucence, little fluid, and have the flavor of garlic. |
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| Keywords: | garlic oil supercritical extraction carbon dioxide |
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