马钤,郭川川

• 1:四川天味食品集团股份有限公司

摘要(Abstract)：

以萃取压力、萃取温度、萃取时间、CO_2流量为自变量,以八角精油得率为响应值,在单因素试验的基础上,利用响应面对超临界CO_2萃取八角精油的生产工艺进行优化。结果表明:当萃取压力为29.27 MPa,提取温度为37.56℃,萃取时间为3.41 h, CO_2流量为13.84 mL/min时,八角精油最大得率为14.46%,试验验证所得实际值为14.13%,与预测值的相对误差为-2.3%(<5%),同时研究表明八角与其精油复配使用对火锅底料的风味没有显著性影响。

关键词(KeyWords)： 超临界萃取;八角精油;响应面;火锅底料;风味

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 马钤,郭川川

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