Supercritical fluid extraction of black pepper (Piper nigrun L.) essential oil

被引：84

作者：

Ferreira, SRS

Nikolov, ZL

Doraiswamy, LK

Meireles, MAA

Petenate, AJ

机构：

[1] UNICAMP, Fac Eng Alim, Dept Engn Alimentos, LASEFI, BR-13081970 Campinas, SP, Brazil

[2] Univ Fed Santa Catarina, Dept Engn Quim & Engn Alimentos EQA, BR-88040900 Florianopolis, SC, Brazil

[3] Iowa State Univ, Dept Agr & Biosyst Engn, Dept Food Sci & Human Nutr, Ames, IA 50011 USA

[4] Iowa State Univ, Dept Chem Engn, Ames, IA 50011 USA

[5] UNICAMP, IMECC, Dept Estatist, BR-13083970 Sao Paulo, Brazil

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 1999年 / 14卷 / 03期

关键词：

black pepper oil; chemical composition; CO2; fixed bed; mass transfer rate; solubility;

D O I：

10.1016/S0896-8446(98)00092-8

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Fixed bed extraction of black pepper essential oil using supercritical carbon dioxide as a solvent was studied. Composition of the extracted oil was obtained by chromatographic analysis, and solubility of the oil was determined using the dynamic method of extraction. Experiments were conducted at 30 degrees C, 40 degrees C and 50 degrees C and 150, 200 and 300 bar. Solubility varied from 0.09 to 0.15 g oil/g CO2 and increased with the solvent density. In the extraction curves (mass of oil versus mass of CO2) it was possible to identify the constant extraction rate period as well as the failing and diffusion rate periods. About 70% of the total oil was extracted during the constant rate period. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：235 / 245

页数：11

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