食品科学 ›› 2007, Vol. 28 ›› Issue (10): 264-267.

• 工艺技术 • 上一篇    下一篇

超临界CO2萃取结晶岩白菜素工艺初探

 高杰, 张文成, 潘见   

  1. 合肥工业大学农产品生物化工教育部工程研究中心; 合肥工业大学农产品生物化工教育部工程研究中心 安徽合肥230009; 安徽合肥230009;
  • 出版日期:2007-10-15 发布日期:2011-11-22

Primary Study on Technology of Bergenin Crystallized by Supercritical CO2

 GAO  Jie, ZHANG  Wen-Cheng, PAN  Jian   

  1. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
  • Online:2007-10-15 Published:2011-11-22

摘要: 采用单因素试验法探讨超临界CO2萃取结晶过程中压力、温度、夹带剂对岩白菜素纯度、结晶率的影响,并借助扫描电镜进行晶体形貌考察,利用高效液相色谱进行纯度检测。实验结果表明,超临界CO2萃取结晶后得到的岩白菜素晶体在结晶板上按纯度梯度分布;选择较佳工艺参数为压力15MPa,温度55℃,时间50min,流量15L/min时,得到岩白菜素晶体的纯度超过92%,结晶率达60%以上。

关键词: 超临界CO2, 萃取, 萃取结晶, 岩白菜素

Abstract: The effect of pressure, temperature and entrainers of extraction and crystallization on the purity and the crystal ratio of bergenin were investigated via single factor test, observing shape of crystal with scanning electron microscope (SEM), determining purity of bergenin by high performance liquid chromatography (HPLC). The result showed that the crystal of bergenin was distributed in grad on crystallization board; when we select the optimized parameters: pressure 15 MPa, tempera- ture 55 ℃ and ethanol, the purity of bergenin was more than 92% and the crystal ratio was more than 60%.

Key words: supercritical CO, 2extraction, recrystallization, bergenin