摘要
研究了辣椒红素有机回流萃取和超临界二氧化碳萃取,对比了萃取条件、色素得率、感官品质及产品稳定性,结果表明:超临界二氧化碳萃取法优于传统溶剂萃取法。
The effects on capsorubin by organic solvents extraction and supercritical carbon dioxide ex- traction are studied in this paper. Contrast the extraction conditions, extraction rates, sensory quality and the stability of product, the results show that supercritical carbon dioxide extraction is superior to organic solvents extraction.
出处
《中国调味品》
CAS
北大核心
2013年第4期101-103,共3页
China Condiment
关键词
辣椒红素
超临界萃取
有机溶剂萃取
capsorubin
supercritical extraction
organic solvents extraction
