响应面法优化超临界萃取大蒜油工艺研究

The Optimization of Supercritical Extraction of Garlic Oil by Response Surface Method

以大蒜作为主要的原材料,采用超临界二氧化碳的萃取的技术,对大蒜的挥发性油脂进行制取,首先对影响性能的关键的单项条件进行考察,之后进行多因素优化试验,结合实际可操作性得出较优工艺条件为:萃取压力32 MPa、温度41℃、时间96 min。该条件下的大蒜油提取率为0.785%。

Usilg garlic as the raw material, using supercritical CO_2 extraction technology to extract of garlic essential oil, first investigates the individual conditions affecting the performance of the key, after multi-factor optimization experiment was carried out, combined with the actual operability obtains the optimal process conditions: extraction pressure was 32 MPa, temperature was 41 ℃, time was 96 min. In the end, the of garlic preparing yield of 0.785 %.