摘要
本文研究了利用超临界二氧化碳提取黑胡椒风味成分的工艺条件，结果表明，在该条件下利用二氧化碳作为萃取溶剂所得的胡椒风味成分提取物其提取率及品质均优于传统的提取方法。
The technology of extracting and separating the flavor and aroma constitutes from black pepper with supercritical CO2 were studied. The experimental results showed that the SC-CO2 exstracts had a highegy field and better puality compared with traditional extracting methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第11期21-25,共5页
Food Science
关键词
超临界二氧化碳
黑胡椒
萃取技术
Supercritical CO_2 Black Pepper Oleoresin Essential oil Piperine
