摘要
本文对超监界CO2萃取花椒油的条件进行了研究,结果表明最佳的萃取条件为:萃取温度35℃,萃取压力20MPa,萃取时间为2h,无水乙醇用量20%,用气相色谱-质谱测定了萃取出的花椒油,鉴定出52种成分,主要有β-水芹烯、4-羟基-3,5-二甲氧基苯乙酮、4-(4-甲氧苯基)-2-丁酮、土青木香烯、β-月桂烯、缬草烯醇。
Study on technology of supercritical CO2 extraction of Pricklyash Peel fat. The conditions are the best when temperature of abstract is 35℃ ,pressure of abstract is 20MPa, time is 2 h and alcohol of quantity is 20%. Pricklyash Peel fat is measured with GC-MS.The results indicated the pepper fat have 52 component.The mainly components are β -Puellandrene, 4-Hydroxy-3,5-dimethoxye thenlyphenyl thanone 4-（4-methoxyphenyl）-2-Butanone,Aristolene,Epoxide isoaroma dendene Valerenol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期153-155,共3页
Food Science
