文献类型：期刊文献

中文题名：用超临界CO_2萃取香草兰香料

英文题名：Study on extraction of flavour from vanilla beans by supercritical CO_2 fluid

作者：符史良[1];周江[2];黄茂芳[2];叶英[2];李思东[2]

机构：[1]湛江海洋大学基础科学系,广东湛江524088;[2]华南热带农产品加工设计研究所,广东湛江524001

年份：2002

卷号：14

期号：4

起止页码：452

中文期刊名：化学研究与应用

外文期刊名：Chemical Research and Application

收录：CSTPCD、、北大核心2000、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：香草兰;超临界CO2;萃取;香料;香兰素;超临界流体;二氧化碳

外文关键词：vanilla;supercritical CO 2 extraction;flavour;vanillin

中文摘要：The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.

外文摘要：The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.