FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 189-191.

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Extraction of Citrus Essential Oil from Jincheng Peel by Supercritical CO2 Fluid

 CHAI  Qian, FAN  Gang, PAN  Si-Yi   

  1. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: Through an orthogonal test on extraction of refined oil by supercritical CO2 fluid,the influence of several parameters such as particle size,extracting temperature,extracting pressure and extracting time on extraction rate were studied.The results showed that the technological conditions of the most amount of(d)-Limonene are particle size 30 mu,extracting container temperature 32 ℃,extracting container pressure 16 MPa,time 150 minutes,separating temperature container I 45℃,separating container I pressure 8 MPa,separating container II temperature 40 ℃,with 4.56‰ essential oil in separating container I;the optimum technological parameters of de-terpene are particle size 30 mu,extracting container temperature 45℃,extracting container pressure 12 MPa,time 60 minutes,separating temperature container I 40℃,separating container I pressure 10 MPa,separating container II temperature 40℃,maximum of extraction rate is up to 3.78‰ in separating container.

Key words: supercritical CO2 fluid, extraction, Jinchen essential oil