粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
6期
28-30
,共3页
况楠%裴云生%王喜刚%史永革
況楠%裴雲生%王喜剛%史永革
황남%배운생%왕희강%사영혁
青豆%超临界CO2萃取
青豆%超臨界CO2萃取
청두%초림계CO2췌취
green bean%supereritieal fluid CO2 extraction
运用超临界CO2萃取技术提取青豆油,采用正交设计试验法,研究了温度、压力、萃取时间对青豆油提取率的影响,以提取率最大为目标,确定了最佳工艺条件。试验结果表明,最佳提取条件:萃取时间2.5h,压力30MPa,温度40℃。
運用超臨界CO2萃取技術提取青豆油,採用正交設計試驗法,研究瞭溫度、壓力、萃取時間對青豆油提取率的影響,以提取率最大為目標,確定瞭最佳工藝條件。試驗結果錶明,最佳提取條件:萃取時間2.5h,壓力30MPa,溫度40℃。
운용초림계CO2췌취기술제취청두유,채용정교설계시험법,연구료온도、압력、췌취시간대청두유제취솔적영향,이제취솔최대위목표,학정료최가공예조건。시험결과표명,최가제취조건:췌취시간2.5h,압력30MPa,온도40℃。
The green bean oil was extracted with supercritical fluid CO2. The orthogonal ar- ray design method was adopted to research the influence of temperature, pressure, extraction time on extraction rate of green bean oil. On the aim of the maximal extraction rate, the optimum technological condition was determined. Results show that the optimum extraction condition was as follows: dynamic time as 2.5 h, pressure as 30 MPa, temperature as 40℃.