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超临界CO2萃取大蒜精油及油树脂的研究

Supercritical CO2 Extraction of Essential Oil and Oleoresin from Garlic

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【作者】 王欣李元瑞陈庆华刘书成

【Author】 Wang Xin 1, Li Yuanrui 1, Chen Qinghua 2, Liu Shucheng 1(1.Department of Food Science, Northwest Sci Tech University of Agriculture and Forestry, Yangling 712100; 2.Shanghai Jinshan Food Industry School, Shanghai 201500)

【机构】 西北农林科技大学食品科学系!杨凌712100上海市金山食品工业学校!上海201500

【摘要】 研究了大蒜精油及油树脂的超临界 CO2 提取工艺 ,探讨了粒度 ,萃取及分离的温度、压力和时间对各萃取率的影响 ,建立了萃取温度、压力与各萃取率的数学模型。确定了超临界 CO2 同时提取大蒜精油及油树脂的优化工艺条件

【Abstract】 Extraction of the essential oil and oleoresin from garlic with supercritical carbon dioxide was studied. The effects of grind degrees, pressure, temperature and time on extraction efficiencies were investigated. The relationships between extraction efficiencies and temperature, pressure of the extractor were given, and the optimum extraction conditions were established.

【关键词】 超临界CO2萃取大蒜
【Key words】 supercritical CO2extractiongarlic
  • 【文献出处】 农业工程学报 ,Transactions of The Chinese Society of Agricultural Engineering , 编辑部邮箱 ,2001年03期
  • 【分类号】TQ914
  • 【被引频次】49
  • 【下载频次】318
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