基于超临界CO_2萃取技术提取酿酒黄水中风味物质
|
摘要
采用超临界萃取技术从黄浆水中提取风味物质,系统研究萃取条件(萃取压力、乙醇夹带剂添加量、萃取温度)、分离条件(压力、温度、时间)等工艺参数对黄浆水中风味物质萃取物得率以及风味物质总量的影响。实验结果表明黄浆水含有丰富的风味物质,最优萃取工艺条件下黄浆水中风味物质最高萃取得率为7. 4%,超临界CO_2萃取技术提高了黄浆水的利用率及白酒行业的经济效益和社会效益。
In this study,the supercritical CO_2 extraction was optimized to extract flavor substances from the yellow water. The effects of extraction conditions( extraction pressure,the amount of ethanol entrainer added,extraction temperature) and separation conditions( pressure,temperature,time) on the yield rate and total amount of flavor substances extracted were systematically studied. The results showed that the yellow water contained abundant flavor compounds. The highest yield of flavor substances extracted from the yellow water under the best extraction conditions was 7. 4%. The supercritical CO_2 extraction improved the utilization rate of the yellow water as well as the social and economic efficiency of Chinese liquor enterprises.
In this study,the supercritical CO_2 extraction was optimized to extract flavor substances from the yellow water. The effects of extraction conditions( extraction pressure,the amount of ethanol entrainer added,extraction temperature) and separation conditions( pressure,temperature,time) on the yield rate and total amount of flavor substances extracted were systematically studied. The results showed that the yellow water contained abundant flavor compounds. The highest yield of flavor substances extracted from the yellow water under the best extraction conditions was 7. 4%. The supercritical CO_2 extraction improved the utilization rate of the yellow water as well as the social and economic efficiency of Chinese liquor enterprises.
引文
[1]徐传鸿,余有贵,张文武.黄水的理化分析及其应用研究进展[J].食品安全质量检测学报,2014,5(12):4 011-4 017.
[2]袁春红,宋菲菲,林凯,等.白酒发酵副产物黄水中两株产纤维素酶芽孢杆菌的分离鉴定[J].中国酿造,2014,33(11):90-93.
[3]潘玲玲,王媚,罗明有,等.浓香型白酒黄水、窖泥中微生物总DNA提取方法比较[J].中国酿造,2016,35(4):42-46.
[4]杨瑞,周江.白酒生产副产物黄水及其开发利用现状[J].酿酒科技,2008,165(3):90-92.
[5]姚琪,涂向勇,姚继承.酿酒副产物的综合利用新途径[J].酿酒,2009,36(6):69-72.
[6]王国春,陈林,赵东,等.利用超临界CO2萃取技术从酿酒副产物中提取酒用呈香呈味物质的研究[J].酿酒科技,2008,163(1):38-41; 44.
[7]金荣珍,金永.王方甫.一种低酸值米糠油超临界甲醇条件下制生物柴油的方法:CN106520357A[P]. 2017-03-22.
[8]朱开宪,赵金松.张晗.酿酒黄水萃取液的应用[J].酿酒科技,2016,265(7):78-80.
[2]袁春红,宋菲菲,林凯,等.白酒发酵副产物黄水中两株产纤维素酶芽孢杆菌的分离鉴定[J].中国酿造,2014,33(11):90-93.
[3]潘玲玲,王媚,罗明有,等.浓香型白酒黄水、窖泥中微生物总DNA提取方法比较[J].中国酿造,2016,35(4):42-46.
[4]杨瑞,周江.白酒生产副产物黄水及其开发利用现状[J].酿酒科技,2008,165(3):90-92.
[5]姚琪,涂向勇,姚继承.酿酒副产物的综合利用新途径[J].酿酒,2009,36(6):69-72.
[6]王国春,陈林,赵东,等.利用超临界CO2萃取技术从酿酒副产物中提取酒用呈香呈味物质的研究[J].酿酒科技,2008,163(1):38-41; 44.
[7]金荣珍,金永.王方甫.一种低酸值米糠油超临界甲醇条件下制生物柴油的方法:CN106520357A[P]. 2017-03-22.
[8]朱开宪,赵金松.张晗.酿酒黄水萃取液的应用[J].酿酒科技,2016,265(7):78-80.