| 超临界二氧化碳萃取天津冬菜中呈色物质的初步研究 |
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| 引用本文： | 王昌禄,武晋海,陈勉华,周庆礼,张民,周贤,张爱琳.超临界二氧化碳萃取天津冬菜中呈色物质的初步研究[J].食品科学,2005,26(Z1):29-31. |
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| 作者姓名： | 王昌禄 武晋海 陈勉华 周庆礼 张民 周贤 张爱琳 |
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| 作者单位： | 天津科技大学食品生物技术研究室,天津,300222 |
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| 基金项目： | 天津市科技攻关项目(20050708) |
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| 摘 要： | 以超临界CO2为溶剂提取天津冬菜中的呈色物质。选用L9(34)正交表,以萃取物A550吸光度平均值为指标,分别考察有无夹带剂存在时,温度、压力、CO2流量对萃取效率的影响。结果表明:压力与温度是萃取的主要影响因素;以水作为夹带剂可有效提高天津冬菜中呈色物质的萃取效率。
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| 关 键 词： | 天津冬菜 超临界二氧化碳萃取 夹带剂(水) 呈色物质 |
| 文章编号： | 1002-6630(2005)增刊-0029-03 |
| 修稿时间： | 2005年7月15日 |
Primary Study on Extraction of Present-color Materials from Tianjin-DongCai, a Kind of Chinese Pickle, Tianjin, by Supercritical CO2 and Water as Cosolvent |
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| WANG Chang-lu,WU Jin-hai,CHEN Mian-hua,ZHOU Qing-li,ZHANG Min,ZHOU Xian,ZHANG Ai-lin.Primary Study on Extraction of Present-color Materials from Tianjin-DongCai, a Kind of Chinese Pickle, Tianjin, by Supercritical CO2 and Water as Cosolvent[J].Food Science,2005,26(Z1):29-31. |
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| Authors: | WANG Chang-lu WU Jin-hai CHEN Mian-hua ZHOU Qing-li ZHANG Min ZHOU Xian ZHANG Ai-lin |
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| Abstract: | This paper is focused on extraction of present-color materials in Tianjin-DongCai by supercritical CO2. Afterorthogonal experiments L9(34), we studied the influences of cosolvent, temperature, pressure, flow rate of CO2 on extraction rateof present-color materials in Tianjin-DongCai, measuring by A550 of extraction. Results show that: pressure and temperature aremain influence factors in the process; and water as cosolvent can improve the efficiency of extraction of present-color materials. |
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| Keywords: | Tianjin-DongCai extraction by supercritical CO2 cosolvent (water) present-color materials |
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