Pannusch Verena Bernadette, Viebahn Lukas, Briesen Heiko, Minceva Mirjana
Process Systems Engineering, Technical University of Munich, Freising, Germany.
Biothermodynamics, Technical University of Munich, Freising, Germany.
Heliyon. 2023 Jan 18;9(2):e13030. doi: 10.1016/j.heliyon.2023.e13030. eCollection 2023 Feb.
Supercritical fluid extraction from hops ( L.) can be used to extract essential oil for the flavoring of beer. With a special focus on the oil composition being linked to the hop aroma, the influence of pressure and temperature on the extraction kinetics of seven oil components (β-myrcene, α-humulene, β-caryophyllene, 2-methylbutyl isobutyrate, undecanone, linalool, and α-pinene) is analyzed and modeled in this article. Supercritical CO extraction from hop pellets was conducted at pressure-temperature combinations of 90/100/110 bar and 40/45/50 °C. The extract composition over time, analyzed by gas chromatography, was used for the parameterization of two existing mechanistic models: an internal-mass-transfer-control (IMTC), and a broken-and-intact-cells (BIC) model. The IMTC model was found to effectively describe most extraction kinetics and hence applied in this study. In contrast to previous studies, the IMTC model parameters were not only fitted to individual extraction curves from different experiments but also correlated to temperature and pressure as a further step towards model-based prediction. Using the parameterized model, the extract composition was predicted at 95 bar/48 °C, 105 bar/42 °C, and 105 bar/48 °C. Extraction yields were found to be higher at lower temperatures and higher pressures in general. The sensitivity towards pressure was observed to differ between components and to be particularly higher for β-myrcene compared with α-humulene. Changes of the essential oil composition with a variation in pressure and temperature were predicted correctly by the model with a mean relative deviation from experimental data of 11.7% (min. 1.2%, max. 36.2%).
从啤酒花（L.）中进行超临界流体萃取可用于提取用于啤酒调味的精油。特别关注与啤酒花香气相关的油成分，本文分析并模拟了压力和温度对七种油成分（β-月桂烯、α-葎草烯、β-石竹烯、异丁酸2-甲基丁酯、十一烷酮、芳樟醇和α-蒎烯）萃取动力学的影响。在90/100/110巴和40/45/50°C的压力-温度组合下对啤酒花颗粒进行超临界CO萃取。通过气相色谱分析随时间变化的提取物组成，用于对两个现有的机理模型进行参数化：内部传质控制（IMTC）模型和破碎与完整细胞（BIC）模型。发现IMTC模型能有效描述大多数萃取动力学，因此在本研究中应用。与先前的研究不同，IMTC模型参数不仅拟合了来自不同实验的单个萃取曲线，还与温度和压力相关，这是迈向基于模型预测的进一步步骤。使用参数化模型，预测了在95巴/48°C、105巴/42°C和105巴/48°C下的提取物组成。一般来说，在较低温度和较高压力下萃取产率更高。观察到各成分对压力的敏感性不同，β-月桂烯相对于α-葎草烯对压力的敏感性尤其更高。该模型正确预测了精油成分随压力和温度变化的情况，与实验数据的平均相对偏差为11.7%（最小值1.2%，最大值36.2%）。
