用超临界二氧化碳从绿茶中萃取叶绿素的初步研究

本文用超临界二氧化碳及用水、乙醇、乙酸乙酯作夹带剂进行萃取绿茶中的叶绿素。初步研究结果表明叶绿素能溶于超临界二氧化碳，当使乙醇作夹带时能够较好地从绿茶中提取分离叶绿素。     

天然色素的超临界流体萃取研究

本文重点综述了超临界流体技术在萃取天然色素中的应用成果,首次以天然色素的分类作为切入点,采研究超临界二氧化碳萃取不同种类色素的可行性,就其萃取理论和研究成果等方面进行了总结.最后探讨了超临界C02在萃取天然色素方面存在的不足之处和尚需解决的问题.     

天然色素在超临界CO2中对毛纤维染色性能的研究

文章研究了从天然植物中提取叶绿素的方法和叶绿素锌钠盐制备的工艺.并用自制的天然色素在超临界二氧化碳中染色,优化了染色温度、压力等条件.得到了在超临界二氧化碳流体中,天然色素上染羊毛纤维的最佳工艺.     

天然食用色素的现状与动向

本文详细的论述了国内外研究生产天然食用色素的概况和方向;介绍了天然食用色素的性质和几种不同分类及提取方法。尤其针对我国国情,阐述了存在的问题和今后发展天然食用色素研究生产的建议。     

夹带剂在超临界CO2萃取天然产物中的应用

综述了夹带荆在超临界CO2萃取天然产物中的作用机理、使用方法、夹带剂的种类，以及夹带荆在提取生物碱、酚酸、皂苷、黄酮、脂肪酸等天然产物中的应用。     

天然食用色素制备技术简介

阐述了天然食用色素的制备方法,包括溶剂提取法、冻结融解法、超临界流体提取法、大网络树脂吸附法、微波提取法、酶法提取、超声波提取法等。     

食用天然色素的精制简介

<正> 食用天然色素许多都是由人们食用多年的果蔬食品提取而得的,因而具有安全性高的优点,受到消费者的欢迎。近二十年来它的用量和品种在美国、日本及欧洲许多国家已经远远超过了允许使用的食用合成色素。有的北欧国家已禁止使用食用合成色素,但对EEC颁布的食用天然色素大部分均可按实际需要量添加于任何食品之中。但由于食用天然色素是由天然有机物提取的,原料中成分十分复杂,除含量很低的发色物质外,还有胶质、淀粉、糖     

洋葱表皮色素的提取及性质研究

研究了洋葱表皮色素的提取工艺和基本性质。结果表明，洋葱表皮色素易溶于热水、乙醇水溶液，溶于丙酮，难溶于冷水、氯仿、乙酸乙酯、乙醚；对酸、弱碱、还原剂、食品添加剂、金属离子较稳定，但对高温和强光照射不稳定，洋葱表皮色素将成为食品、医药和化妆品中使用的良好的天然色素。     

天然色素超临界CO2萃取技术研究进展

本文介绍了超临界萃取技术在食用天然色素研发中的应用现状,对近十年来超临界CO2萃取天然色素的研究报告作了统计,重点介绍了的辣椒红素、胡萝卜素、蕃茄红素、玉米黄色素等超临界CO2萃取技术的研究进展。     

天然色素超临界CO2萃取技术研究进展

本文介绍了超临界萃取技术在食用天然色素研发中的应用现状,对近十年来超临界CO2萃取天然色素的研究报告做了统计,重点介绍了辣椒红素、胡萝卜素、番茄红素、玉米黄色素等超临界CO2萃取技术的研究进展.     

PRODUCTION-SCALE APPARATUS FOR THE INJECTION OF HOP EXTRACTS INTO BEER USING LIQUID CARBON DIOXIDE

Extracts of hops made with liquid carbon dioxide can be substituted for dry hops to introduce the flavour of hop oils into beer. Apparatus has been devised so that such extracts can be redissolved in liquid carbon dioxide and then metered into beer. Successful trials have been carried out on the commercial scale.     

SOLUBILITY OF HOP α- AND β-ACIDS IN LIQUID CARBON DIOXIDE*: ADDENDUM: SOLUBILITY OF PESTICIDES IN LIQUID CARBON DIOXIDE

A procedure is described for determining the solubility of hop α- and β-acids in liquid carbon dioxide. Results have shown that the optimum temperature range for the extraction of hops with liquid carbon dioxide is +5 to +10°C. A number of pesticides used by hop growers are appreciably soluble in liquid carbon dioxide.     

PILOT PLANT EXTRACTION OF HOPS WITH LIQUID CARBON DIOXIDE AND THE USE OF THESE EXTRACTS IN PILOT AND PRODUCTION SCALE BREWINGa

Several varieties of hop have been satisfactorily extracted using liquid carbon dioxide in a plant operating on the 1 kg scale. The extracts have been used in small scale (0·6 and 16 hl) and production scale (700–800 hl) brewing trials where both ales and lagers were produced. All beers were of sound quality and could not be distinguished organoleptically from controls brewed with either hops or commercial hop extracts.     

二氧化碳杀菌技术研究进展

二氧化碳具有化学惰性、无腐蚀性、高挥发性等独特理化性质及经济性,在食品加工业得到广泛应用;二氧化碳在果蔬、肉制品、谷物、液体食品中保鲜作用已有相关研究,近年研究发现,高压和超临界状态二氧化碳能抑制微生物生长,已成为非热力杀菌方法的一个研究热点。该文主要介绍二氧化碳杀菌机理及其应用。     

Indirect methods for characterization of carbon dioxide levels in fermentation broth

Various factors which influence dissolved carbon dioxide levels were indirectly evaluated in pilot scale and laboratory studies. For pilot scale studies, off-gas carbon dioxide (percentage in exit air) was measured using a mass spectrometer and then its potential impact on dissolved carbon dioxide concentrations qualitatively examined. Greater volumetric air flowrates reduced off-gas carbon dioxide levels more effectively at lower airflow ranges and thus lowered expected dissolved carbon dioxide levels through gas stripping. Lower broth pH values decreased off-gas carbon dioxide levels but increased expected dissolved carbon dioxide levels due to the pH-dependence of the gas/liquid carbon dioxide equilibrium. While back-pressure increases had an insignificant effect on off-gas carbon dioxide levels, they directly affected expected dissolved carbon dioxide levels according to Henry's law. Laboratory studies, conducted using both uninoculated and inoculated fermentation media, quantified the response of the media to pH changes with bicarbonate addition, specifically its buffering capacity. This effect then was related qualitatively to expected dissolved carbon dioxide levels. Higher dissolved carbon dioxide levels, as demonstrated by reduced pH changes with bicarbonate addition, thus would be expected for salt solutions of increased ionic strength and higher protein content media. In addition, pH changes with greater bicarbonate additions declined for fermentation samples taken over the course of a one week cultivation, most likely due to the higher protein content associated with biomass growth. The presence of weak acids/bases initially in the media or formed as metabolic by products, as well as the concentration of buffering ions such as phosphate, also were believed to be important contributing elements to the buffering capacity of the solution.     

中压法回收生产高纯度食品级液体二氧化碳的研究

分析了酒精厂二氧化碳形成机理，比较各种二氧化碳生产方法的优缺点。重点介绍中压法回收生产高纯度食品级液体二氧化碳的生产方法及压缩、净化、液化和灌装技术。     

高密度CO2在肉制品和水产品加工中的应用

高密度CO2是一种新型的非热食品加工技术,具有加工条件温和、对热敏物质破坏小、能有效保持食品营养、风味和新鲜度等许多优点。近年来,高密度CO2在食品加工领域的应用研究越来越多,但目前研究主要集中在液体食品的杀菌效果和动力学、钝酶效果和动力学、及其对品质的影响方面;由于固体食品体系复杂,CO2不易渗透,使得高密度CO2处理固体食品的研究还相对较少。本文重点对高密度CO2在肉制品和水产品加工中应用的研究进展进行综述,分析高密度CO2对肉制品和水产品的杀菌、肌肉品质(pH、色泽、保水性、质构、嫩度、营养成分、呈味成分等)、蛋白质等的影响规律和作用机理,并对今后高密度CO2加工技术的研究重点进行展望,为推动高密度CO2在肉制品和水产品加工中的应用研究和产业化提供参考。     

接枝PVDF膜吸收器中CO2吸收特性和传质规律的研究

本文以CO2为吸收气体,NaOH为吸收液,研究了N-异丙基丙烯酰胺(PNIPAM)接枝的PVDF中空纤维膜吸收器吸收二氧化碳的吸收特性以及传质规律,并建立膜吸收器中二氧化碳的传质模型。研究结果表明:PNIPAM接枝PVDF中空纤维膜吸收器的CO2吸收率随吸收液浓度和吸收液的流量的升高而升高,随气体流量升高而降低;在实验操作条件下,较佳吸收二氧化碳的工艺参数为:吸收液浓度为0.4 mol/L,吸收液流量为16 L/h,气体流量为250 L/h,气液两相流动方式采用逆流方式。此时,二氧化碳的吸收率接近100%;而对二氧化碳气体吸收过程中传质的研究得出,总传质系数KG=17.5～26.3×10-5mol.m-2.s-1.KPa-1,传质通量NCO2=3.8～7.6×10-6mol.m-2.s-1;采用PNIPAM接枝PVDF中空纤维膜吸收器,NaOH水溶液吸收CO2具有良好的吸收效率。     

接枝PVDF膜吸收器中CO2吸收特性和传质规律的研究

本文以CO2为吸收气体,NaOH为吸收液,研究了N-异丙基丙烯酰胺（PNIPAM）接枝的PVDF中空纤维膜吸收器吸收二氧化碳的吸收特性以及传质规律,并建立膜吸收器中二氧化碳的传质模型。研究结果表明：PNIPAM接枝PVDF中空纤维膜吸收器的CO2吸收率随吸收液浓度和吸收液的流量的升高而升高,随气体流量升高而降低;在实验操作条件下,较佳吸收二氧化碳的工艺参数为：吸收液浓度为0．4mol／L,吸收液流量为16L／h,气体流量为250L／h,气液两相流动方式采用逆流方式。此时,二氧化碳的吸收率接近100％;而对二氧化碳气体吸收过程中传质的研究得出,总传质系数KG=17．5—26-3×10^-5mol·m^-1·s^-1·KPa^-1,传质通量Nco2=3．8—7．6×10^-6mol·m^-2·s^-1;采用PNIPAM接枝PVDF中空纤维膜吸收器,NaOH水溶液吸收CO2具有良好的吸收效率。     

ADDITION OF HOP EXTRACTS TO BEER USING LIQUID CARBON DIOXIDE*

A method is described for imparting hop character to beer using extract prepared by treating hops with liquid carbon dioxide. The long contact times required for conventional dry-hopping techniques are avoided, and the use of liquid carbon dioxide as a medium for dispersal of the extract obviates problems due to residual organic solvent or emulsion stabilizers. Beers in which hop character was introduced in this way were found to be similar in flavour to control beers treated with portions of the same hop extract dissolved in ethanol.