摘要
目的:优化超临界CO2萃取白豆蔻挥发油的工艺条件,并建立萃取的动力学模型。方法:采用正交试验确定萃取的最优工艺条件;根据质量衡算微分模型,运用Fick第一定律,建立萃取的动力学模型。结果:超临界CO2萃取白豆蔻挥发油的最优工艺条件为CO2流量22L/h、萃取温度50℃、萃取压力28MPa、萃取时间3.0h,此时得率为2.92%;E=3.11×(1-e-0.8859t)为超临界CO2萃取白豆蔻挥发油的动力学模型方程,该动力学模型能很好地模拟萃取的过程。结论:超临界CO2萃取白豆蔻挥发油可行。
Objectives： To optimize the supercritical CO2 extraction （SCE） of volatile oil from Fructus amomi rotundus and propose a model to describe the extraction kinetics. Methods： An orthogonal array design was used to optimize the extraction process. A model to describe the extraction kinetics was proposed based on differential mass balance model and Fick＇s first law. Results： The optimal extraction conditions were CO2 flow rate of 22 L/h, extraction temperature of 50 ~C, extraction pressure of 28 MPa and extraction time of 3.0 h. Under these extraction conditions, the extraction rate of volatile oil from Fructus amomi rotundus was 2.92%. A dynamic model that could well describe the extraction process was obtained as follows： E = 3.11%（1 -- e-s859t）. Conclusion： SCE is applicable to extract volatile oil from Fructus amomi rotundus.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期60-63,共4页
Food Science
基金
徐州市科技发展基金计划项目(XF10C003)
关键词
超临界CO2萃取
白豆蔻
挥发油
动力学模型
supercritical CO2 extraction
Fructus amomi rotundus
volatile oil
kinetic model
