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CO₂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 CO₂ 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 CO₂ extraction improved the utilization rate of the yellow water as well as the social and economic efficiency of Chinese liquor enterprises.