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超临界二氧化碳提取辣椒籽油工艺的可视化分析研究
引用本文:孙益民,颜佳,贾娜,钟明,翟春海. 超临界二氧化碳提取辣椒籽油工艺的可视化分析研究[J]. 食品科技, 2012, 0(6): 209-214
作者姓名:孙益民  颜佳  贾娜  钟明  翟春海
作者单位:安徽省功能性分子固体重点实验室;安徽师范大学化学与材料科学学院;安徽省天然产物超临界提取工程技术研究中心
基金项目:安徽省合芜蚌自主创新项目;安徽省教育厅重点项目(KJ2008A083);芜湖市2007科技计划重点项目([2007]26号No.32,No.9)
摘    要:对采用超临界二氧化碳技术提取辣椒籽油进行了较为系统的研究。选择提取压力、分离压力、提取温度、提取时间4个主要影响因素,运用多因素多水平设计法安排实验,选择分离釜1、分离釜2中辣椒籽油质量之和为实验指标,用自主提出的多因素多水平实验结果可视化分析方法对多维空间实验数据进行分析。找出最佳工艺范围为:提取压力为18~35MPa,分离1压力为9.8~10.8MPa,提取温度为35~40℃和提取时间为40~60min。

关 键 词:辣椒籽油  超临界二氧化碳提取  多因素多水平可视化分析

Visual analysis of extraction process of paprika seeds oil with supercritical carbon dioxide
SUN Yi-min,YAN Jia,JIA Na,ZHONG Ming,ZHAI Chun-hai. Visual analysis of extraction process of paprika seeds oil with supercritical carbon dioxide[J]. Food Science and Technology, 2012, 0(6): 209-214
Authors:SUN Yi-min  YAN Jia  JIA Na  ZHONG Ming  ZHAI Chun-hai
Affiliation:1,2(1.Key Laboratory of Functional Molecular Solid of Anhui Province,Wuhu 241000;2.College of Chemistry and Materials Science,Anhui Normal University,Wuhu 241000;3.Anhui Provincial Research Center of Extraction of Natural Product by Supercritical Fluid,Wuhu 241007)
Abstract:The extracting of paprika seeds oil with supercritical carbon dioxide technology was systematically investigated.Four factors(extracting pressure,separating pressure,extracting temperature and extracting time) were chosen as influencing ones and the multifactor and multilevel design method was applied to arrange the experiments.The experimental target was the sum of quality of paprika seeds oil in the first collector and second collector.Furthermore this paper used multifactor and multilevel Visual Analysis method(m2VA) proposed by our research group to analyze experimental data.Finally the best extracting process parameters were found:extracting pressure is 18~35 MPa,separating pressure 9.8~10.8 MPa,extracting temperature 35~40 ℃,extracting time 40~60 min.
Keywords:paprika seeds oil  extraction of supercritical carbon dioxide  multifactor and multilevel visual analysis
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