摘要
以干胡椒为原料,乙醇为有机萃取剂,在超声波辅助下提取胡椒油树脂。得出最佳工艺为:超声功率50%、超声浸提时间50min、乙醇萃取浓度75%、固液比为1∶35、浸提温度70℃。
Dry pepper as raw materials, ethanol as an organic extraction agent, in the ultrasound-assisted extraction paste Oleoresin. The optimum conditions were as follows： 50% of ultrasonic power, ultrasonic extraction time of 50 min, the concentration of 75% ethanol extration, solid-liquid ration ratio of 1∶35, extrion temperature 70 ℃.
出处
《食品科技》
CAS
北大核心
2010年第2期60-62,共3页
Food Science and Technology
