超临界CO2萃取洋葱油工艺优化与中试放大试验

超临界CO2萃取洋葱油工艺优化与中试放大试验

论文编号:ZY080 论文字数:10997,页数:23 附任务书，开题报告，文献综述，外文翻译

摘要：洋葱具有辛辣风味，是东西方饮食中一种重要的日常调味用蔬菜。洋葱具有杀灭多种病菌，抗动脉硬化，降血压、血脂及防治冠心病的功能。洋葱油主要成分为硫化物，是鲜洋葱的辛辣成分，也是洋葱的主要活性成分；洋葱油进行适当包埋处理后，将是一种很有开发应用价值的保健品。
而本试验通过采用超临界CO2萃取技术对洋葱中的洋葱油进行萃取，着重探讨了萃取压力、萃取温度、萃取时间以及夹带剂用量等重要参数对洋葱油得率的影响，通过试验，确定了超临界CO2技术萃取洋葱油的最佳工艺参数为萃取压力20MPa，萃取温度40℃、萃取时间240min、夹带剂用量为15%。同时，利用这些最优参数对洋葱油进行中试放大试验，所取得的洋葱油得率可达到0.489%，结果与小试试验所得到的结果相近。
关键词：超临界，二氧化碳，萃取，洋葱油，中试

Abstract: Onion (Allium cepa L) is an important flavoring that commands universal application as seasonings with vegetables in East daily diet. The onion can be used to kill a variety of bacteria, fight against arteriosclerosis, hypertensive, hyperlipemia and coronary heart disease. Sulfur compounds is the main component in onion oil, the spicy ingredient in fresh onion, the major active ingredient in onion; Onion will be a health products that has great value of development and application after the process of appropriate embedding.
The experiment on extraction of onion oil with supercritical carbon dioxide was carried out. The influences of operating pressure, operating temperature, operating time, entrainer and other important parameters on the yields of onion oil were studied. Through experiments, the best parameter of extraction of onion oil with SC-CO2 extraction technology was ascertained. The optimal parameters were that extracting pressure, 20MPa; extracting temperature, 40℃; extracting time, 240min; 15% anhydrous ethanol. Meanwhile, the pilot scale experiment at this condition was carried out, the yield of onion oil could be 0.489%. The result was same as the ones of bench scale.

Key Words: Supercritical; Dioxide carbon; Extraction; Onion oil; Pilot scale

目录
中文摘要.I
英文摘要II
目录..III～IV
绪论..1
概述.1
洋葱油的性质..1
洋葱油的保健疗效.2
超临界萃取原理及特点3
萃取原理.3
萃取特点.3
超临界萃取技术的应用4
在食品方面的应用..4
在医药保健品方面的应用..5
在化工方面的应用..5
在生物工程方面的应用.6
材料与方法..7
2.1 材料与试剂.7
2.2 仪器.7
2.3 实验装置及工艺流程..7
   2.3.1 超临界二氧化碳萃取洋葱油的研究7
   2.3.2 超临界二氧化碳萃取洋葱油中试放大试验的研究8
2.4 方法.8
   2.4.1 超临界二氧化碳流体萃取洋葱油..9
        2.4.1.1 单因素试验.9
        2.4.1.2 超临界萃取工艺条件的优化..9
   2.4.2 中试放大试验研究..9
   2.4.3 萃取物后处理及洋葱油得率.. 9～10
3．结果与讨论..11
   3.1 单因素试验结果与分析..11
      3.1.1 萃取压力对洋葱油得率的影响11
      3.1.2 萃取温度对洋葱油得率的影响..11～12
      3.1.3 萃取时间对洋葱油得率的影响..12～13
      3.1.4 夹带剂用量对洋葱油得率的影响.13
   3.2 超临界二氧化碳流体萃取洋葱油的最佳工艺参数的确定.14
   3.3 中试放大试验研究的结果14
   3.4 结论..14～15
4．总结与展望.16
   4.1 实验总结..16
   4.2 展望..16～17
致谢.18
参考文献19

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