Study on Technology of Supercritical CO 2 Extraction of Pricklyash Peel Volatile Oils

Abstract

Abstract: Study on technology of supercritical CO2 extraction of Pricklyash Peel fat. The conditions are the best when temperature of abstract is 35℃ ,pressure of abstract is 20MPa, time is 2 h and alcohol of quantity is 20%. Pricklyash Peel fat is measured with GC-MS.The results indicated the pepper fat have 52 component.The mainly components are β-Puellandrene, 4-Hydroxy-3,5-dimethoxye thenlyphenyl thanone 4-(4-methoxyphenyl)-2-Butanone,Aristolene,Epoxide isoaroma dendene,Valerenol.

Key words: supercitical CO2 extraction, Pricklyash Peel, volatile oils, GC-MS

HUO Wen-Lan. Study on Technology of Supercritical CO 2 Extraction of Pricklyash Peel Volatile Oils[J]. FOOD SCIENCE, 2005, 26(8): 153-155.

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Study on Technology of Supercritical CO 2 Extraction of Pricklyash Peel Volatile Oils

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