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当前位置: 首页 > 文章 > 超临界CO_2萃取猕猴桃籽油工艺的研究 食品科学 2009 (2) 102-106
Position: Home > Articles > Optimization of Extraction Technology of Kiwi-fruit Seed Oil with Supercritical Carbon Dioxide FOOD SCIENCE 2009 (2) 102-106

超临界CO_2萃取猕猴桃籽油工艺的研究

作  者：
孙兰萍;许晖;张斌;赵大庆
单  位：
蚌埠学院食品与生物工程系
关键词：
超临界CO2萃取;猕猴桃籽油;Box-Behnken设计;数学模型
摘  要：
在单因素试验基础上,采用Box-Behnken设计法对影响猕猴桃籽油超临界CO2萃取的关键因素CO2流量、萃取压力和萃取温度进行了优化探讨及其萃取数学模型的研究。结果表明:CO2流量、压力和温度等因素对猕猴桃籽油萃取率的影响较显著,并且压力和温度对猕猴桃籽油萃取率的交互效应影响显著;超临界CO2萃取的最佳工艺条件为:物料粒度40目、萃取压力31MPa、萃取温度40℃、CO2流量27kg/h、萃取时间150min,该工艺条件下猕猴桃籽油萃取率达31.86%;建立了以猕猴桃籽油萃取率为目标值,以各提取工艺参数为因素的二次多项式模型,经验证,计算值和试验值拟合良好;超临界CO2萃取的猕猴桃籽油与用己烷提取的油脂在脂肪酸组成上没有显著差别。
译  名：
Optimization of Extraction Technology of Kiwi-fruit Seed Oil with Supercritical Carbon Dioxide
作  者：
SUN Lan-ping,XU Hui,ZHANG Bin,ZHAO Da-qing (Department of Food and Bioengineering,Bengbu College,Bengbu 233030,China)
关键词：
supercritical carbon dioxide extraction;kiwi-fruit seed oil;Box-Behnken design;mathematical model
摘  要：
In order to efficiently utilize kiwi-fruit seed resource,response surface methodology (RSM) based on a three-level three-factor Box-Behnken design of experiment was used to optimize the oil yield of kiwi-fruit seed with supercritical carbon dioxide (SC-CO2). Based on the results of previous single-factor design,the critical factors selected for this investigation were solvent flow rate,pressure and temperature. Results showed that all the parameters have significant effects on oil yield as well as the interactions between pressure and temperature. The optimum conditions are obtained as following: the partical size is 40 mesh,the extraction pressure is 31 MPa,the extraction temperature is 40 ℃,the CO2 flow is 27 kg/h and the time of extraction is 150 min. Under the above conditions,the extraction rate is 31.86%,and the fatty acid compositions of kiwi-fruit seed oils extracted with SC-CO2 are similar to those extracted with hexane. According to the analysis of variance and the validation experiment,a mathematical model was also established. This model can be used to predict the experiment results.

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