食品科学 ›› 1993, Vol. 14 ›› Issue (9): 32-35.

• 食品科学 • 上一篇    下一篇

超临界流体萃取技术在食品工业中应用现状

石秉荣,  洪桂秋   

  1. 山东轻工业学院
  • 出版日期:1993-09-15 发布日期:2011-12-30

Super Critical Fluid Extraction used in Food Industry

   Shi-Bing-Rong,   Hong-Gui-Qiu   

  • Online:1993-09-15 Published:2011-12-30

摘要:  超临界流体萃取法是使用超临界流体作为萃取溶剂的方法,分离析出溶质时使用压力变化、温度变化、吸附法。采用超临界二氧化碳萃取具有低温处理,能有效地萃取易挥发性物质,无氧化变质.对人体无害,稳定安全等优点。超临界流体萃取技术在食品工业中主要用于香精、香料、色素的萃取,油脂的萃取、脱色、脱臭,食品原料的脱脂,脱咖啡因以及油脂混合物的分离、精制等。

关键词:  , 超临界流体, 萃取, 食品工业

Abstract: Super critical fluid extraction is using super critical fluid as extreacting solvent. The super critical carbon diox-ied extraction has the advantages of low temperature treatment, effectively extracting volatility substance, no oxidating deterioration . harmless to the health , stability and safety. Super critical fluid extraction in food industry is mainly used in extractions of essence , perfume , pigment oil , decolor deodorization , and also used in de - fat of food materials , degreassing caffeine, separating oil mixture and purification.

Key words: Super critical fluid Extraction Food industry