超临界CO_2萃取大蒜汁中大蒜油的相平衡研究

Phase Equilibria of Garlic Oil Extracted with Supercritical CO_2

用动态相平衡法测定在温度35℃和4 0℃,压力8.5 MPa、10 MPa、15 MPa、2 0 MPa条件下,大蒜油在超临界CO2 中的溶解度。用静态相平衡法测定在4 0℃、15 MPa时大蒜油的分配因数。压力在10 MPa、15 MPa、2 0 MPa时,大蒜油溶解度差异不显著;较合适的萃取条件为温度4 0℃、压力15 MPa。大蒜油在超临界CO2 中的分配因数较低,萃取需要较大溶剂和物料比( S/ F )。

The paper determined the solubility of garlic oil of garlic juice in supercritical carbon dioxide by the method of dynamic phase equilibria and the distributed factor of garlic oil by the method of static phase equilibria. The result indicated that the solubility of garlic oil did not mark much difference when extractive pressures were in range of 10 MPa to 20 MPa. The optimal extractive condition is temperature 40°C and pressure is 15 MPa. The distributed factor of garlic oil is lesser. Larger proportion of solvent and feed is needed in extracting garlic oil.