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.
LI Anjun
,
LIU Guoying
,
LI Lan
,
HE Hongkui
,
GAO Jiangjing
,
WANG Lu
. Flavor components of Chinese liquor yellow water[J]. Food and Fermentation Industries, 2019
, 45(2)
: 118
-123
.
DOI: 10.13995/j.cnki.11-1802/ts.018065
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