食品科学 ›› 2006, Vol. 27 ›› Issue (12): 350-354.
• 工艺技术 • 上一篇 下一篇
李桂娟,石玉元,任秀丽,徐雪丽
出版日期:
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LI Gui-juan,SHI Yu-yuan,REN Xiu-li,XU Xue-li
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摘要: 以大豆油脚为原料,采用酯化反应和超临界CO2萃取方法,进行了天然VE的提取研究。通过正交试验方法对脂化反应和超临界CO2萃取工艺进行优化,得到最佳工艺条件。
关键词: 大豆油脚, 天然VE, 超临界萃取
Abstract: Taking the soybean oil dreg as the raw material, using the method of esterification reaction and supercritical CO2 extracting, we carry through the research of extraction of natural VE. The craft of esterification reaction and supercritical CO2 extraction has been optimized through the orthogonal experimental technique and we have obtained the best craft condition.
Key words: soybean oil dreg, natural VE, supercritical extraction
李桂娟,石玉元,任秀丽,徐雪丽. 超临界流体分离与制备天然VE的研究[J]. 食品科学, 2006, 27(12): 350-354.
LI Gui-juan,SHI Yu-yuan,REN Xiu-li,XU Xue-li. Study on Separation and Preparation of Natural VE by Means of Supercritical Fluid Technique[J]. FOOD SCIENCE, 2006, 27(12): 350-354.
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