食品科学 ›› 2002, Vol. 23 ›› Issue (8): 154-157.
• 工艺技术 • 上一篇 下一篇
高荫榆, 游海, 陈芩, 何小立, 陈才水
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GAO Yin-Yu, YOU Hai, CHEN Qin, HE Xiao-Li, CHEN Cai-Shui
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摘要： 通过单因素实验和正交实验研究,超临界流体萃取蜂胶黄酮类化合物的工艺进行了优化设计。试验结果表明:影响萃取得率的各因素强烈程度顺序是:萃取压力>乙醇浓度>固液比>萃取温度;最佳萃取实验工艺条件为:萃取压力:25MPa,乙醇浓度95%,固液比:6:1,萃取温度为500C,萃取时间为4h,流体流速为35kg/h。而且黄酮类化合物得率较高、萃取物纯净、色泽金黄、纯度高。
关键词: 超临界CO2萃取, 夹带剂, 蜂胶, 黄酮类化合物
Abstract: The supercritical fluid extraction technology of Propolis flavonoids was optimized by single-factor and orthogonalexperiments. Experimental results showed that the successive order of different effect factors on extraction rate was extrac-tion pressure>alcohol concentration>solid-liquid ratio>extraction temperature. The optimal experimental parameters were25MPa extraction pressure, 95% alcohol concentration, 6:1 solid-liquid ratio, 50℃ extraction temperature, 4h extraction timeand 35kg/h fluid velocity. The results also showed that the extraction rate of flavonoids was considerable large, and theextraction product was pure, golden in color and high in purity.
Key words: Supercritical CO2 , Extraction , Modifier , Propolis , Flavonoids
高荫榆, 游海, 陈芩, 何小立, 陈才水. 蜂胶黄酮类化合物超临界萃取工艺研究[J]. 食品科学, 2002, 23(8): 154-157.
GAO Yin-Yu, YOU Hai, CHEN Qin, HE Xiao-Li, CHEN Cai-Shui. [J]. FOOD SCIENCE, 2002, 23(8): 154-157.
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