| 超临界CO2萃取辣椒红色素的研究 |
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| 引用本文： | 韩玉谦 隋晓 等. 超临界CO2萃取辣椒红色素的研究[J]. 中国食品添加剂, 1996, 0(2): 1-4 |
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| 作者姓名： | 韩玉谦 隋晓 等 |
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| 作者单位： | 青岛大学 |
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| 摘 要： | 本文着重研究了以传统溶剂萃取法得到的辣椒油树脂为原料，以无毒、易得、价廉的ＣＯ２为萃取剂，采用超临界萃取的方法提取辣椒红色素。通过对萃取压力、萃取温度、萃取时间、ＣＯ_２流量等条件的试验，获得了最佳的工艺参数。试验结果表明，超临界萃取法具有工艺简单、操作安全、产品质量好、萃取效率高等优点。
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| 关 键 词： | 辣椒红色素，超临界萃取，CO_2 |
Study on the Extraction of Red Chilli Colour by Supercritical Carbon Dioxide |
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| Han Yuqian,Sui Xiao,Liu Yushen. Study on the Extraction of Red Chilli Colour by Supercritical Carbon Dioxide[J]. China Food Additives, 1996, 0(2): 1-4 |
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| Authors: | Han Yuqian Sui Xiao Liu Yushen |
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| Abstract: | In this study the red chilli colour has been extracted by supercritical carbon dioxide from capsicum oleoresin.The optimum technological parameters were determined by changing the pressure,temperature and the flow of CO2. The results show that the extracting technology with high extraction yield and better products is very simple and safe. |
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| Keywords: | red chilli colour supercritical extraction carbon dioxide |
| 本文献已被 CNKI 维普 等数据库收录！ |
