摘要
选用4因素3水平的正交试验设计L9(34)方法,应用二氧化碳超临界流体萃取技术提取双轮底酒醅中香味成分,考察了萃取压力、温度、夹带剂、时间等4因素对萃取量的影响,从而确定超临界二氧化碳萃取双轮底酒醅中香味成分的最佳工艺条件。试验结果表明,萃取的最佳工艺参数为压力30MPa,温度43℃,夹带剂20%,时间40min。
With L9 （3^4） orthogonal design, the flavour ingredients ethyl caproate and ethyl lactate in double bottom-fermented mash were ex tracted by CO2 supercritical fluid extraction. In order to find the optimum technical parameters for extraction, the effects of extraction pressure, temperature, cosolvent and time on extraction quantity were studied. It was showed that the quantities of ethyl caproate and ethyl lactate were increased when extraction was processed at 30 MPa and 43℃ for 40 min with 20% cosolvent, by which the quality of liquor was also improved.
出处
《中国酿造》
CAS
北大核心
2006年第11期31-33,共3页
China Brewing
关键词
双轮底酒醅
CO2超临界流体萃取
正交试验设计
香味成分
double bottom-fermented mash
CO2 supercritical fluid extraction
orthogonal experimental design
flavour ingredient
