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目的:对超临界CO2流体萃取蒜头果油的工艺进行研究。方法:采用单因素试验和正交试验筛选最优萃取工艺,并用GC-MS法对最佳工艺萃取的蒜头果油脂肪酸组成进行分析。结果:确定了较适宜的蒜头果油萃取工艺为:原料的粉碎粒度8目,萃取压力35 MPa,萃取温度45℃,分离釜压力6 MPa,解析温度55℃,萃取时间2 h。蒜头果油收率32.3%,神经酸含量5.4%;分析鉴定出了蒜头果油中的12种脂肪酸成分。结论:超临界CO2流体萃取蒜头果油工艺稳定可行,重复性好,油的品质较好。
Objective: To study the technology of supercritical CO2 fluid extraction of garlic oil. Methods: The optimal extraction process was screened by single factor test and orthogonal test. The fatty acid composition of garlic oil extracted by the best technique was analyzed by GC-MS. Results: The suitable extraction technology of garlic oil was determined as follows: the size of raw materials was 8 meshes, the extraction pressure was 35 MPa, the extraction temperature was 45 ℃, the separation kettle pressure was 6 MPa, the analysis temperature was 55 ℃ and the extraction time was 2 h. The yield of garlic oil was 32.3% and the content of nerve acid was 5.4%. Twelve kinds of fatty acids in garlic oil were identified. Conclusion: The supercritical CO2 fluid extraction of garlic oil process is stable and feasible, good repeatability, oil quality is better.