| 香辛料的超临界CO2提取 |
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| 引用本文： | 刘书成,李元瑞,杨柏崇,王丽华. 香辛料的超临界CO2提取[J]. 中国调味品, 2002, 0(3): 3-5,9 |
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| 作者姓名： | 刘书成 李元瑞 杨柏崇 王丽华 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 摘 要： | 对超临界CO2提取香辛料的原理、工艺流程和影响工艺的因素作出了描述，并讨论了超临界CO2提取工艺与传统工艺相比的优点和存在的问题。
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| 关 键 词： | 香辛料 超临界CO2萃取 工艺参数 |
| 文章编号： | 1000-9973(2002)03-0003-03 |
CO2 supercritical abstraction of spice |
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| Liu Shucheng,Li Yuanri,Yang Baichong,et alAbstract:Described the principle,technology process and factors that influenced technology of CO supercritical. CO2 supercritical abstraction of spice[J]. China Condiment, 2002, 0(3): 3-5,9 |
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| Authors: | Liu Shucheng Li Yuanri Yang Baichong et alAbstract:Described the principle technology process factors that influenced technology of CO supercritical |
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| Affiliation: | Liu Shucheng,Li Yuanri,Yang Baichong,et alAbstract:Described the principle,technology process and factors that influenced technology of CO 2 supercritical |
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| Abstract: | ion of spice.Discussed the advantage and problem of CO 2 supercritical abstraction technology conparing with the traditienal technology. |
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| Keywords: | spice CO 2supercritical abstraction technology parametre. |
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