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中国精品科技期刊2020
姜福佳, 吕爽, 逯家富. 超临界CO2流体萃取啤酒糟中色素工艺的研究[J]. 食品工业科技, 2014, (06): 235-238. DOI: 10.13386/j.issn1002-0306.2014.06.043
引用本文: 姜福佳, 吕爽, 逯家富. 超临界CO2流体萃取啤酒糟中色素工艺的研究[J]. 食品工业科技, 2014, (06): 235-238. DOI: 10.13386/j.issn1002-0306.2014.06.043
JIANG Fu-jia, LV Shuang, LU Jia-fu. Research of supercritical CO2 fluid extraction the pigment from brewer's grains[J]. Science and Technology of Food Industry, 2014, (06): 235-238. DOI: 10.13386/j.issn1002-0306.2014.06.043
Citation: JIANG Fu-jia, LV Shuang, LU Jia-fu. Research of supercritical CO2 fluid extraction the pigment from brewer's grains[J]. Science and Technology of Food Industry, 2014, (06): 235-238. DOI: 10.13386/j.issn1002-0306.2014.06.043

超临界CO2流体萃取啤酒糟中色素工艺的研究

Research of supercritical CO2 fluid extraction the pigment from brewer's grains

  • 摘要: 利用超临界CO2流体萃取法提取啤酒糟中的色素,在单因素实验的基础上,选取萃取温度、萃取压力、CO2流量作为关键因子,以色素含量为响应值,通过响应面分析,确定出关键因子的最佳工艺参数,即萃取温度为45℃,萃取压力为30MPa,CO2流量为30L/h,萃取时间为150min,最终色素的含量为65.9μg/g。 

     

    Abstract: To extract pigment by using supercritical CO2 fluid extraction of brewer's grains, on the basis of single factor experiment, with extraction temperature, extraction pressure, CO2 flow rate as the key factor, the pigment extraction yield as response values, through the response surface analysis, determineing the optimum technological parameter of the key factors:the extraction temperature was 45℃, extraction pressure for 30MPa, the CO2 flow rate was 30L/h, the extraction time was 150min, in the end, the content of the pigment yield achieved 65.9μg/g.

     

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