摘要
采用超临界萃取技术从黄浆水中提取风味物质,系统研究萃取条件(萃取压力、乙醇夹带剂添加量、萃取温度)、分离条件(压力、温度、时间)等工艺参数对黄浆水中风味物质萃取物得率以及风味物质总量的影响。实验结果表明黄浆水含有丰富的风味物质,最优萃取工艺条件下黄浆水中风味物质最高萃取得率为7. 4%,超临界CO_2萃取技术提高了黄浆水的利用率及白酒行业的经济效益和社会效益。
In this study,the supercritical CO2 extraction was optimized to extract flavor substances from the yellow water.The effects of extraction conditions(extraction pressure,the amount of ethanol entrainer added,extraction temperature)and separation conditions(pressure,temperature,time)on the yield rate and total amount of flavor substances extracted were systematically studied.The results showed that the yellow water contained abundant flavor compounds.The highest yield of flavor substances extracted from the yellow water under the best extraction conditions was 7.4%.The supercritical CO2 extraction improved the utilization rate of the yellow water as well as the social and economic efficiency of Chinese liquor enterprises.
作者
李安军
刘国英
李兰
何宏魁
高江婧
王录
LI Anjun;LIU Guoying;LI Lan;HE Hongkui;GAO Jiangjing;WANG Lu(Anhui Gujing Gongjiu Co.,Ltd.,Bozhou 236820,China;Anhui Solid-state Fermentation of Engineering Technology Research Center,Bozhou 236820,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第2期118-123,共6页
Food and Fermentation Industries
关键词
黄浆水
风味物质
超临界CO2
萃取工艺
yellow water
the flavor substances
supercritical CO2
extraction
