食品科学 ›› 1997, Vol. 18 ›› Issue (11): 21-25.
• 食品科学 • 上一篇 下一篇
张国宏, 刘丽新, 沈锋
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ZHANG Guo-Hong, Liu-Li-Xin, Shen-Feng
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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。
关键词:  , 超临界, 二氧化碳, 黑胡椒, 油树脂, 精油, 胡椒碱
Abstract: 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.
Key words:  , Supercritical CO2 Black Pepper Oleoresin Essential oil Piperine;
张国宏, 刘丽新, 沈锋. 超临界二氧化碳萃取技术提取胡椒风味成分的研究[J]. 食品科学, 1997, 18(11): 21-25.
ZHANG Guo-Hong, Liu-Li-Xin, Shen-Feng. [J]. FOOD SCIENCE, 1997, 18(11): 21-25.
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