摘要
提出了微波联用超临界CO2萃取胡椒油的新工艺:胡椒颗粒用乙醇水溶液浸泡、微波辐照处理后,再用超临界CO2萃取。并对乙醇浓度、浸泡时间和微波辐照时间等实验条件进行了优化,优化后的条件为:采用95%的乙醇为浸泡液,浸泡时间为5 h,微波处理时间为3 min。并与超临界CO2萃取的试验进行了比较。结果表明,微波处理与SFE联用技术用于胡椒油萃取优于单一SFE技术。
A new technics of the microwave/supercritical fluid extraction was raised. The approach of the research was that a certain pepper granule soaked into some certain ethanol with different concentration, and then dealed with it using microwave, after that extracted by supercritical CO2. Experimental conditions such as ethanol concentration, time of soak and time of microwave dealing with were optimized. Opital conditions： ethanol concentration was 95% soak time 5 h; time of microwave dealing was 3 rain. At the same time, camparison of microwave/supercritical CO2 extraction and supercritical CO2 extraction was carried out. Experimental results revealed that microwave/supercritical CO2 extraction is better than supercritical CO2 extraction.
出处
《中国调味品》
CAS
北大核心
2009年第11期70-74,共5页
China Condiment
基金
茂名学院科研基金资助项目(208016)
关键词
胡椒
微波技术
超临界流体萃取
萃取收率
pepper
microwave technology
supercritical fluid extraction
yield
