| 超临界二氧化碳萃取技术在辣椒红色素精制工艺中的应用 |
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| 引用本文： | 于志云,尹健.超临界二氧化碳萃取技术在辣椒红色素精制工艺中的应用[J].中国食品添加剂,2001(5):63-66. |
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| 作者姓名： | 于志云 尹健 |
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| 作者单位： | 1. 青岛职业技术学院,青岛,266555
2. 青岛高级职业学校,青岛,266101 |
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| 摘 要： | 通过采用超临界二氧化碳萃取技术对溶剂萃取法制作的辣椒红色素进行脱残脱辣脱味精制，辣椒红色素的质量指标有了明显提高，满足了国外用户的需要，取得了良好的社会效益和经济效益。
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| 关 键 词： | 超临界二氧化碳萃取技术 辣椒红色素 精制工艺 脱残 脱辣 脱味 |
The Application of Supercritical Carbon Dioxide Extraction Technology to Refining Red Chilli Color |
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| Yu Zhiyun.The Application of Supercritical Carbon Dioxide Extraction Technology to Refining Red Chilli Color[J].China Food Additives,2001(5):63-66. |
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| Authors: | Yu Zhiyun |
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| Abstract: | We apply supercritical carbon dioxide extraction technology to eliminating residual solvent,capsaicin and foreign taste from red chilli color,which has been extracted from dried red chillies with solvent extraction technology and the quality indexes of the red chilli color are greatly improved.It satisfies the demands of the international market.In the mean time, we get good economic and social benefits. |
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| Keywords: | Supercritical carbon dioxide Extraction Red chilli color Eliminating residual solvent Capsaicin and foreign taste |
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