| 高新分离技术在天然多不饱和脂肪酸功能食品开发中的应用 |
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| 引用本文： | 金波,龚春晖.高新分离技术在天然多不饱和脂肪酸功能食品开发中的应用[J].中国食品添加剂,1996(2):10-15. |
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| 作者姓名： | 金波 龚春晖 |
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| 作者单位： | 广州市轻工研究所 |
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| 摘 要： | 本文研究了采用纯物理高新分离技术分子蒸馏、超临界ＣＯ_２萃取在开发纯天然多不饱和脂肪酸功能食品──小麦胚芽油、ＤＨＡ深海鱼油、沙棘油中的应用。提出了超临界ＣＯ_２萃取以及分子蒸馏结合超临界ＣＯ_２萃取的新工艺方法。
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| 关 键 词： | 分子蒸馏，超临界CO_2萃取，分离和精炼，天然多不饱和脂肪酸 |
The Application of High-New Separation Technology in Development of Functional Food of Natural Polyunsaturated Fatty Acid |
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| Jin Bo,Gong Chunhui.The Application of High-New Separation Technology in Development of Functional Food of Natural Polyunsaturated Fatty Acid[J].China Food Additives,1996(2):10-15. |
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| Authors: | Jin Bo Gong Chunhui |
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| Abstract: | A study of separation and refinement of natural polyunsaturated fatty acid (wheatgerm oil, fish oil and seed oil of hippophae rhamnoides L.) by molecular distillation and supercriticalCO_2 extraction was made.In this paper,a new process of fish oil refining was suggested. |
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| Keywords: | molecular distillation supercritical CO_2 extraction separation and refinement natural polyunsaturated fatty acid |
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