食品科学2012，Vol.33Issue(14)：60-63,4.
超临界CO2萃取白豆蔻挥发油的工艺优化及其动力学研究
Optimization and Kinetic Study of Supercritical CO2 Extraction of Volatile Oil from Fructus Amomi Rotundus
摘要
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 ~C, 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-s859t）. Conclusion： SCE is applicable to extract volatile oil from Fructus amomi rotundus.关键词
超临界CO2萃取/白豆蔻/挥发油/动力学模型Key words
supercritical CO2 extraction/Fructus amomi rotundus/volatile oil/kinetic model分类
化学化工引用本文复制引用
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):60-63,4.基金项目
徐州市科技发展基金计划项目 （）
