摘要
研究了用超临界CO2萃取方法提取桂花油的工艺条件,考察了萃取时间、温度、压力、夹带剂对桂花油收率的影响,并且借助气相色谱考察了采用不同夹带剂时所得桂花油成分的变化。结果表明,桂花萃取最佳工艺条件为:压力15MPa,温度50℃,时间20min,采用水-乙醇混合夹带剂(含水40%)下桂花油的提取收率最高,收率可达1.07%,此时萃取了桂花中所含的各种极性的成分。
S upercritical carbon dioxide fluid extractions of osmanthus fragrans oil were studied at different conditions of pressure, temperature and contact time. The composition of the oil in the extraction at the different optimum conditions, 1.07 % composition with different polarity in the osmanthus fragrans can be effectively extracted.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期57-60,共4页
Food Research and Development
关键词
桂花
超临界CO2萃取
气相色谱
夹带剂
osmanthus fragrans
supercritical carbon dioxide fluid extraction
gas chromatography
entrainers
