Study on Optimization of Supercritical CO2 Extraction Process of Ginger Essential Oil

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 231-234.

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Study on Optimization of Supercritical CO2 Extraction Process of Ginger Essential Oil

LI Jia-Xing, LI Min-Li, CHEN Shuang-Ping, QIN Yi

1.Institute of Food Science,Jishou University,Jishou 416000,China; 2.Hunan Provincial Kiwi Fruit Industrialization Engineering Technology Research Center,Jishou 416000,China; 3.Hunan Laodie Agriculture Technology Developing Co.,Jishou 416000,China

Online:2008-10-15 Published:2011-12-08

Abstract

Abstract: The effects of grinding degree of dried ginger,extraction pressure,extraction temperature,extraction time and flow rate of CO2 on extraction rate of ginger essential oi by supercritical CO2 method were explored,and the main parameters were optimized by orthogonal test. The results showed that under the condions of extraction pressure 30Mpa,extraction temperature 45℃,extraction time 2.5h and flow rate CO2 380 kg/h,the extraction rate of the ginger essential oil reaches 1.81%.

Key words: ginger, supercritical CO2 extraction, oil yield

LI Jia-Xing, LI Min-Li, CHEN Shuang-Ping, QIN Yi. Study on Optimization of Supercritical CO2 Extraction Process of Ginger Essential Oil[J]. FOOD SCIENCE, 2008, 29(10): 231-234.

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Study on Optimization of Supercritical CO2 Extraction Process of Ginger Essential Oil

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