Pilot-scale extraction and fractional separation of onion oleoresin using supercritical carbon dioxide

被引：26

作者：

Simándi, B ^{[1
]}

Sass-Kiss, A

Czukor, B

Deák, A

Prechl, A

Csordás, A

Sawinsky, J

机构：

[1] Tech Univ Budapest, Dept Chem Engn, H-1521 Budapest, Hungary

[2] Cent Food Res Inst, H-1022 Budapest, Hungary

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 46卷 / 03期

基金：

美国国家科学基金会; 匈牙利科学研究基金会;

关键词：

onion; supercritical CO2 extraction; fractionation; sulphur content;

D O I：

10.1016/S0260-8774(00)00081-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Supercritical carbon dioxide extraction of onion flavour was studied using a high pressure apparatus with a 5 1 extractor vessel volume. Designed experiments were carried out to map quantitative effects of extraction pressure and temperature on the extraction yield and sulphur recovery. Stagewise precipitations of the extracts were carried out using two separators in series in order to obtain essential oil rich products with a high-sulphur content. The extraction with carbon dioxide was compared to conventional steam distillation and Soxhlet extraction with hexane and ethyl alcohol. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：183 / 188

页数：6

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