超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 60-63.

超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究

商学兵，李超*，刘军军

徐州工程学院食品工程学院

收稿日期:2011-06-16 修回日期:2012-06-19 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 刘军军 E-mail:609415973@qq.com
基金资助:
徐州市科技发展基金计划项目

Optimization and Kinetic Study of Supercritical CO2 Extraction of Volatile Oil from Fructus Amomi Rotundus

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Received:2011-06-16 Revised:2012-06-19 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 目的：优化超临界CO2萃取白豆蔻挥发油的工艺条件，并建立萃取的动力学模型。方法：采用正交试验确定萃取的最优工艺条件；根据质量衡算微分模型，运用Fick第一定律，建立萃取的动力学模型。结果：超临界CO2萃取白豆蔻挥发油的最优工艺条件为CO2流量22L/h、萃取温度50℃、萃取压力28MPa、萃取时间3.0h，此时得率为2.92%；E＝3.11×(1－e－0.8859t)为超临界CO2萃取白豆蔻挥发油的动力学模型方程，该动力学模型能很好地模拟萃取的过程。结论：超临界CO2萃取白豆蔻挥发油可行。

关键词: 超临界CO2萃取, 白豆蔻, 挥发油, 动力学模型

Abstract: Objectives: To optimize the supercritical CO2 extraction (SCE) of volatile oil from Fructus amomi rotundus and propose a model to describe the extraction kinetics. Methods: An orthogonal array design was used to optimize the extraction process. A model to describe the extraction kinetics was proposed based on differential mass balance model and Fick,s first law. Results: The optimal extraction conditions were CO2 flow rate of 22 L/h, extraction temperature of 50 ℃, extraction pressure of 28 MPa and extraction time of 3.0 h. Under these extraction conditions, the extraction rate of volatile oil from Fructus amomi rotundus was 2.92%. A dynamic model that could well describe the extraction process was obtained as follows: E＝3.11× (1－e－0.8859t). Conclusion: SCE is applicable to extract volatile oil from Fructus amomi rotundus.

Key words: supercritical CO2 extraction, Fructus amomi rotundus, volatile oil, kinetic model

中图分类号:

TQ 645. 96

商学兵，李超*，刘军军. 超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究[J]. 食品科学, 2012, 33(14): 60-63.

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