学术
超临界CO2萃取橘皮油的工艺研究
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李德海[1] 孙常雁[2] 王军[1]
[1]东北林业大学林学院食品资源教研室,哈尔滨150040 [2]国家乳业工程技术研究中心,哈尔滨150086
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
研究了超临界二氧化碳萃取橘皮油的工艺，分别讨论了萃取时间、萃取温度、萃取压力和原料粉碎度对橘皮油萃取得率的影响。试验结果：萃取橘皮油的最佳工艺条件为萃取时间为1.5h，萃取温度为55℃，萃取压力为40MPa，原料粒度为0.42mm，最高出油率为6.74%。所得橘皮油色泽为淡黄色，香气浓郁。[著者文摘]
文章出处:
《中国食品添加剂》-2007年5期 -120-123页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）05-0120-04
[参考文献]
Study on extraction of citrus peel oil by supercritical CO2
LI De-hai, SUN Chang-yan , WANG jun （ 1. College of Forest, Northeast Forestry University, Harbin 150040 ; 2. National Dairy Engineering ＆ Technical Research Center, Harbin 150086）
Abstract:
Citrus peel oil from the citrus by the Supereritical CO2 technique was studied. The effects of time, temperature, pressure and grind degree on extraction of citrus peel oil were determined. The optimal conditions were time 1.5h, extracting temperature 55℃, extracting pressure 40Mpa and grind degree 0. 42mm, and the ratio of extraction was 6.74%. The color was straw yellow, had full-bodied perfume.[著者文摘]
Key words:
supercritical CO2 ; citrus peel oil; extraction
收稿日期: 2007-07-17
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