摘要
本文研究超临界CO2对花椒化学成分的萃取,并通过正交实验确定最佳工艺条件为:萃取时间1.0h,温度45℃,压力33MPa,并探讨了夹带剂对萃取结果的影响。用气相色谱质谱联用(GC-MS)对超临界CO2萃取的花椒化学成分进行了研究。结果表明,超临界CO2萃取法具有提取率高、萃取成分全面、提取时间短、无溶剂残留等优点。
The chemical constituent of pepper was extracted by SFE, and the best conditions were： extraction time is 1 hour, temperature is 45℃, pressure is 33Mpa. The influence of entrainer to extraction was also discussed. The result which was detected by GC - MS showed that SFE has high extraction ratio, no emptyings, and extracts entirely, etc.
出处
《化学工程师》
CAS
2006年第11期50-51,共2页
Chemical Engineer
