Study on the solubility of kiwi fruit seed oil in supercritical carbon dioxide
2007
Wu Cai’e | Xu Keyong | Li Yuanrui
Chino. 研究猕猴桃籽油在超临界CO2中的溶解度为超临界CO2萃取猕猴桃籽油和进一步富集其中α-亚麻酸奠定基础。用动态相平衡法研究压力在20、25、30、35 MPa ，温度为35、40、45℃，水分含量为2.6%、4.08%、5.6%、6.0%、7.67%、9.23%时猕猴桃籽油在超临界CO2中的溶解度变化规律。超临界CO2萃取猕猴桃籽油的转变压力约为27.8 MPa；压力在30 MPa、35 MPa，温度为40、45℃时，猕猴桃籽油的溶解度为8.9～11.2 g•kg-1 CO2；较适宜的萃取条件为压力30～35 MPa、温度40℃；超临界CO2萃取猕猴桃籽油时物料的水分含量应保持在5%～7%为宜。通过动态相平衡法测定得出猕猴桃籽油及其脂肪酸酯在超临界CO2中的溶解度，为超临界CO2萃取猕猴桃籽油以及进一步精馏纯化提供了理论依据。
Mostrar más [+] Menos [-]Inglés. The extracting of kiwi fruit seed oil in supercritical carbon dioxide（SC-CO2）and enriching α- linolenic acid from it further depends on the study of solubility of it in SC-CO2. Using the method of the dynamic phase equilibria, the paper studied the variation regulations of the kiwi fruit’s seed oil solubility of in SC-CO2. Temperature increasing, and above this pressure the solubility increases with temperature rises；the solubility of kiwi fruit seed oil in SC-CO2 were 8.9-11.2 g•kg-1CO2 at pressure of 30 MPa -35 MPa and temperature of 40℃; the optimal extractive conditions are 30 MPa-35 MPa, 40℃, and water content of the raw material is 5%-7%. The solubility of kiwi fruit seed oil in supercritical CO2 is studied by the method of the dynamic phase equilibria，and it can provide references for the extracting of kiwi fruit seed oil and enriching it further.
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