超临界流体萃取葡萄皮精油的最佳工艺研究.pdfVIP

94 2005, Vol. 26, No. 3 食品科学 ※工艺技术 超临界流体萃取葡萄皮精油的最佳工艺研究 1 2 2 2 2 张振华 ，闫 红 ，葛毅强 ，倪元颖 ，蔡同一 ( 1. 中国农科院科技局，北京 10008 1；2. 中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：针对葡萄皮综合利用问题，研究了温度、压力、时间对超临界流体萃取葡萄皮精油得率的影响，并进 行了最佳工艺优化。结果表明，影响C O2 流体萃取葡萄皮精油效率因素的主次作用为萃取时间＞萃取温度＞萃取 压力，最佳工艺条件为萃取时间3 5m in 、萃取温度3 5 ℃、萃取压力3 0M P a 。 关键词：超临界流体萃取；葡萄皮；精油；最佳工艺 Studies on the Optimum Conditions of the Extraction of Grape Skin Essential Oil by Supercritical Fluid 1 2 2 2 2 ZHANG Zhen-hua ，YAN Hong ，GE Yi-qiang ，NI Yuan-ying ，CAI Tong-yi ( 1.Bureau of Science and Technology Management ，The Chinese Academy of Agricultural Sciences, Beij ing 100081, China；2.College of Food Science and Nutritional Engineering, China Agricultural University, Beij ing 100083, China) Abstract ：Focusing on the comprehen sive utilization of grape skin, the studies on the optimum conditions of the extraction of grape skin essential oil by supercritical fluid were carried out. The primary and secondary effect factors on the extraction of grape skin essential oil by supercritical fluid were as followed: time ＞temperature ＞pressure. The optimum conditions were: extraction time 35min, extraction temperature 35℃and extraction pressure 30MPa. Key words ：supercritical fluid extraction ；grape skin ；essential oil ；optimum condition 中图分类号：O658.2 文献标识码：A 文章编号：1002-6630(2005)03-0094-04 葡萄芳香物质是葡萄中一类令人产生愉悦感觉的挥 止，国内外未见超临界萃取技术用于葡萄皮精油提取的 发性物质的总称，这些芳香物质大部分是结构简单的小 研究报道。 分子有机物，含量少，种类多，主要有萜烯化合物、 本实验以玫瑰香葡萄为试材，通过影响超临界流体