| 亚临界萃取众香子油的工艺研究 |
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| 引用本文： | 杨中民, 赵旭, 赵楠. 亚临界萃取众香子油的工艺研究[J]. 食品工业科技, 2016, (24): 294-296. DOI: 10.13386/j.issn1002-0306.2016.24.048 |
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| 作者姓名： | 杨中民 赵旭 赵楠 |
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| 作者单位： | 1.郑州雪麦龙食品香料有限公司 |
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| 摘 要： | 以众香子果实为原料,在单因素实验的基础上,采用正交实验对众香子的亚临界萃取众香子油工艺参数进行研究优化,以出油率为考察指标,确定了众香子的亚临界萃取最佳萃取条件及参数为:原料粉碎度40目,萃取温度60℃,萃取次数4次,萃取时间60 min,出油率可达4.58%。
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| 关 键 词： | 亚临界 萃取技术 众香子果实 |
| 收稿时间： | 2016-06-28 |
Process research of the allspice extraction by subcritical extraction technology |
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| YANG Zhong-min, ZHAO Xu, ZHAO Nan. Process research of the allspice extraction by subcritical extraction technology[J]. Science and Technology of Food Industry, 2016, (24): 294-296. DOI: 10.13386/j.issn1002-0306.2016.24.048 |
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| Authors: | YANG Zhong-min ZHAO Xu ZHAO Nan |
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| Affiliation: | 1.Zhengzhou Xomolon Food Flavor Co.,Ltd.,Technology Center |
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| Abstract: | Allspice as the raw materials,process optimization through single factor and orthogonal experiments,research subcritical extraction process allspice. In the oil index was investigated to determine the subcritical extraction allspice best extraction conditions and parameters: raw materials grinding degree 40 mesh,extraction temperature 60 ℃,extraction times 4 times,extraction time 60 min,allspice oil yield up 4.58 percent. |
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| Keywords: | subcritical extraction allspice |
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