摘要
在利用超临界CO2技术萃取大蒜风味成分的研究中,为了了解萃取温度、萃取压力、浸提时间、循环时间及分离条件等因素对大蒜风味成分萃取效率的影响,以两因素试验和正交试验等对以上各因素进行了研究。结果表明,对于具有热敏性的大蒜风味成分而言,萃取温度的选择尤为重要,它对萃取效率的影响与萃取压力相关;在相同温度下,浸提及循环时间对萃取效率的作用受压力的影响;大蒜超临界CO2萃取的分级分离中,分离(Ⅰ)压力、分离(Ⅰ)温度的共同作用决定了萃取产物中的含水量;分离(Ⅱ)压力是决定分级分离效果的关键因素。
In order to get some knowledge of the effects of technical parameters, such as the temperature and pressure employed in the extraction stage, the time of soaking or circulating, as well as the separation conditions on the extraction efficiency in the supercritical CO2 extraction of garlic, two-factors and orthogonal experiment were employed to investigate the effects of these parameters. The results indicated that for the garlic flavoring components, due to its heatlabile property, the optimization of extraction temperature is especially important, and it＇s worth noting that the effects of extraction temperature, and the soaking or circulating time on the extraction efficiency were also affected by extraction pressure. During the separation stage, a two-step separation method was employed, the pressure and temperature of separator （ Ⅰ ） determined the water content of the final product, while the pressure of separator （ Ⅱ ） played a crucial role in the separation of garlic flavoring components from carbon dioxide.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第2期67-71,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
上海市教委重点学科建设项目(T0503)
上海市重大科技攻关项目(05DZ19102-02)
关键词
大蒜
超临界CO2
工艺参数
萃取效率
Garlic Supercritical carbon dioxide Technical parameters Extraction efficiency
