摘 要
超临界二氧化碳萃取技术作为一种绿色、高效的分离提取手段，在食品工业中展现出广阔的应用前景。传统有机溶剂萃取存在溶剂残留、能耗高等问题，而超临界二氧化碳萃取以其无毒无害、选择性好、操作条件温和等优点成为替代传统方法的理想选择。本研究旨在系统探讨超临界二氧化碳萃取技术在食品加工领域的应用潜力，重点考察其对天然产物活性成分的高效提取效果。通过优化萃取压力、温度、流速等关键参数，实现了对多种植物源功能性成分的选择性富集。实验结果表明，该技术能够有效提高目标成分的得率和纯度，同时保持其生物活性。与传统方法相比，超临界二氧化碳萃取不仅缩短了萃取时间，降低了生产成本，还显著减少了环境污染。特别是在油脂、精油、色素等高附加值产品的制备方面表现出独特优势。本研究首次建立了适用于不同原料的标准化工艺流程，并开发出一套智能控制系统，实现了萃取过程的精准调控。通过对萃取物品质的系统评价，验证了超临界二氧化碳萃取技术在保持产品天然属性方面的优越性，为推动食品工业向绿色化、智能化转型提供了重要技术支持。
关键词：超临界二氧化碳萃取 食品加工 天然产物活性成分
Abstract
Supercritical carbon dioxide extraction technology, as a green and efficient separation technique, demonstrates broad application prospects in the food industry. Traditional organic solvent extraction methods suffer from issues such as solvent residue and high energy consumption. In contrast, supercritical carbon dioxide extraction offers advantages including non-toxicity, harmlessness, excellent selectivity, and mild operating conditions, making it an ideal alternative to conventional methods. This study systematically investigates the potential applications of supercritical carbon dioxide extraction technology in food processing, with a focus on its effectiveness in extracting active components from natural products. By optimizing key parameters such as extraction pressure, temperature, and flow rate, selective enrichment of various plant-derived functional components was achieved. Experimental results indicate that this technology can significantly enhance the yield and purity of target compounds while preserving their biological activity. Compared to traditional methods, supercritical carbon dioxide extraction not only reduces extraction time and lowers production costs but also substantially decreases environmental pollution. It exhibits unique advantages in the preparation of high-value-added products such as oils, essential oils, and pigments. This research establishes standardized process protocols applicable to different raw materials for the first time and develops an intelligent control system to achieve precise regulation of the extraction process. Systematic evaluation of the quality of the extracted products confirms the superiority of supercritical carbon dioxide extraction technology in maintaining the natural attributes of products, providing crucial technical support for the transition of the food industry towards greener and smarter practices.
Keyword:Supercritical Carbon Dioxide Extraction Food Processing Natural Product Active Components
目 录
引言 1
1超临界二氧化碳萃取技术原理 1
1.1超临界状态特性分析 1
1.2萃取过程基本机制 2
1.3影响萃取效率因素 2
2食品工业中的应用领域 3
2.1植物油脂提取应用 3
2.2天然色素萃取研究 4
2.3香精香料提取实践 4
3工艺参数优化与控制 4
3.1温度压力选择依据 4
3.2流速时间参数设定 5
3.3设备选型与操作规范 6
4应用效果评价与展望 6
4.1产品质量对比分析 6
4.2环保效益评估研究 7
4.3技术发展趋势预测 7
结论 8
参考文献 9
致谢 10
