食品科学 ›› 2003, Vol. 24 ›› Issue (11): 79-81.
• 工艺技术 • 上一篇 下一篇
杨军, 余德顺, 代明权
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YANG Jun, YU De-Shun, DAI Ming-Quan
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摘要: 应用超临界CO2萃取同一品种生姜的带皮姜、去皮姜、姜皮姜油,采用GC-MS联用技术分离鉴定其中的化学组成,并计算其相对含量。结果表明不同部位姜油化学成分含量存在差异。
关键词: 姜油, 超临界CO2萃取, GC-MS
Abstract: Ginger oil , flayed ginger oil and ginger skin oil were extracted respectively by supercritical CO2 from the same speciesof ginger, separated and identified with the GC-MS method. The results indicated that the content of chemical components ofginger oil extracted from the different parts of ginger was of great diversity.
Key words: ginger oil, supercritical CO2 extraction, GC-MS
杨军, 余德顺, 代明权. 超临界CO2萃取不同部位姜油的组成研究[J]. 食品科学, 2003, 24(11): 79-81.
YANG Jun, YU De-Shun, DAI Ming-Quan. Studies on Ginger Oil Compositions of Different Ginger Parts Extracted by Supercritical CO2[J]. FOOD SCIENCE, 2003, 24(11): 79-81.
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