共查询到20条相似文献,搜索用时 78 毫秒
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介绍了超临界CO2萃取百里香精油的提取分离技术工艺,重点研究了超临界CO2萃取压力、温度、时间对出油率的影响,并且应用正交实验优化出较佳的工艺参数:CO2萃取压力为:25MPa;温度:40℃;时间:4h;流量:25L/min。由超临界CO2提取精油的出油率高达4.22%。 相似文献
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为研究超临界萃取结合分子蒸馏纯化生姜精油的最佳工艺参数,鉴定生姜精油的挥发性成分,以舒城黄姜为原料,通过单因素试验和正交试验优化了超临界CO2流体萃取(supercritical CO2 fluid extraction, SFE)生姜油的最佳工艺条件,考察了分子蒸馏(molecular distillation, MD)温度对分离纯化生姜精油效果的影响,并通过气相色谱-质谱联用对生姜精油的挥发性成分进行了分析。结果表明,超临界CO2流体萃取结合分子蒸馏(SFE-MD)纯化生姜精油的最佳工艺条件为萃取压力24 MPa、萃取温度45℃、萃取时间2 h、分子蒸馏温度80℃,在此条件下,生姜精油的综合得率为2.53%,显著高于水蒸气蒸馏精油得率0.96%(P<0.05)。挥发性成分分析显示,α-姜烯、β-倍半水芹烯、β-红没药烯是生姜精油的主要挥发性成分,百分含量达70%以上,其中α-姜烯百分含量为42.13%,高于水蒸气蒸馏生姜精油α-姜烯百分含量40.59%。该方法绿色环保,萃取率高,精油品质好,为生姜精油的进一步研... 相似文献
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孜然精油及其熟制精油的研究 总被引:1,自引:0,他引:1
利用超临界CO2萃取技术提取孜然精油,通过研究原料粒度、萃取压力、萃取温度、萃取时间等因素对孜然油萃取率及品值的影响,确定超临界CO2萃取最佳工艺参数。另外,采用熟化工艺对孜然原料进行前处理再利用超临界CO2萃取技术提取,获得具有熟香风味的熟制孜然精油。研究结果表明,超临界CO2萃取孜然油的最佳工艺参数为:原料粒度30目,萃取压力30MPa,萃取温度60℃,萃取时间2.5h,精油得率约为13.97%,精油中枯茗醛质量分数高达32.75%。熟制孜然精油熟化工艺中最佳焙烤温度为180℃,超临界CO2最佳萃取条件为原料粒度30目,萃取压力25MPa,萃取温度60℃,萃取时间2.5h,精油得率约为11.38%,精油中枯茗醛质量分数高达31.95%。 相似文献
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杨靖 《食品与生物技术学报》2008,27(3)
研究了温度、压力、时间、CO2体积流量对超临界流体萃取葡萄籽油得率的影响,并进行了最佳工艺优化.结果表明,影响CO2流体萃取葡萄皮精油效率因素的主次作用为萃取时间>萃取压力>萃取温度>CO2体积流量,最佳工艺条件为萃取时间4 h、萃取温度45 ℃、CO2体积流量8 L/h、萃取压力30 MPa.葡萄籽油出油率为14.8%. 相似文献
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超临界流体萃取柚子皮香精油的工艺研究 总被引:1,自引:0,他引:1
采用超临界CO2萃取技术提取柚子皮香精油,研究了萃取温度、萃取压力、CO2流量等因素对柚子皮精油萃取率的影响,并进行了最佳工艺优化。结果表明,超临界CO2流体萃取柚子皮香精油的工艺是可行的,最佳工艺条件:原料粒度60目、流量25L/h、萃取时间80min、温度50℃、压力25MPa,其萃取率为5.12%。 相似文献
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超临界CO2提取花椒精油的研究 总被引:2,自引:0,他引:2
为采用超临界CO2提取花椒精油,采用正交实验法对花椒精油的超临界CO2提取工艺进行优化,以精油的得率为指标,考察萃取压力、温度、时间对精油得率的影响.得到的最佳工艺条件为:萃取压力30 MPa, 萃取温度40℃,萃取时间130 min,花椒精油得率10.81%.超临界CO2提取花椒精油得率高,提取时间短,是提取花椒精油的适宜方法. 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献