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首页> 外文期刊>Journal of food engineering >Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO_2: solubility, composition and kinetics
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Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO_2: solubility, composition and kinetics

机译：用加压CO_2提取巴豆和霍夫的挥发油：溶解度，组成和动力学

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摘要

Croton zehntneri Pax et Hoff is indigenous to the Northeastern of Brazil; is rich in (E)-anethole and is largely used in cooking to impart flavor to a variety of foods; is used in folk medicine to treat indigestion, insomnia, etc. In this work the volatile oil from C. zehntneri was extracted using pressurized CO_2. Both kinetic and solubility experiments were performed at pressures of 66.7 and 78.5 bar and temperatures from 10 to 28℃. The composition of the volatile oil was determined using gas chromatography. The maximum solubility (2.83 x 10~(-2)kg/kg) was observed at 15° and 66.7bar while the maximum global yield (3.4%, mass) was detected at 20℃ at the same pressure. The volatile oil was formed predominantly by (E)-anethole (73.6%, area), alpha-muurolene (7.51%), methyl chavicol or estragole (2.52%), germacrene D (2.11%) and small amounts of other terpenoidic compounds. The overall extraction curves were fitted by several models from the literature. The models that best described the overall extraction curves were the Goto et al., Martinez et al., and Sovova.
机译：巴豆和霍夫（Croton zehntneri Pax et Hoff）原产于巴西东北部。富含（E）茴香脑，主要用于烹饪以赋予各种食物以风味；在民间医学中用于治疗消化不良，失眠等。在这项工作中，使用加压的CO_2提取了C. zehntneri的挥发油。动力学和溶解度实验均在66.7 bar和78.5 bar的压力以及10至28℃的温度下进行。使用气相色谱法测定挥发油的组成。在15°和66.7bar下观察到最大溶解度（2.83 x 10〜（-2）kg / kg），而在相同压力下在20℃下检测到最大总产率（3.4％，质量）。挥发油主要是由（E）-茴香脑（73.6％，面积），α-茂苯（7.51％），甲基香豆酚或雌蕊（2.52％），ac烯D（2.11％）和少量其他萜类化合物形成的。整体提取曲线通过文献中的几种模型拟合。最能描述总提取曲线的模型是Goto等人，Martinez等人和Sovova。

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