摘要
超临界流体萃取技术是近几年发展起来的一项高新技术,超临界CO2萃取作为溶剂,密度可通过改变压力和温度来控制,而密度是直接影响其溶解能力的。在以肉豆蔻为试验材料的实验中,通过肉豆蔻粉超临界萃取试验,确定了萃取压力30MPa,萃取温度50℃,CO2泵频率20Hz,萃取2h,在此条件下,萃取得油率在46%左右。
In the extraction with supercritical fluid, extraction of supercritical carbon dioxide is served as solvent. Its density is controlled by the alteration of pressure and temperature. It has a direct effect on the solubility. In the supercritical extraction experiment, nutmeg powder is served as the testing material. After the experiment, some relative data are set: extraction pressure 30 MPa, extraction temperature 50 ℃, pump frequency of CO_2 20 Hz, extraction time 2 h. Under the above conditions, the extraction rate can arrive at 46%.
出处
《江苏调味副食品》
2005年第3期23-26,共4页
Jiangsu Condiment and Subsidiary Food
