| 亚临界萃取技术提取肉豆蔻的工艺研究 |
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| 引用本文： | 杨中民, 赵旭, 赵楠. 亚临界萃取技术提取肉豆蔻的工艺研究[J]. 食品工业科技, 2016, (10): 265-267. DOI: 10.13386/j.issn1002-0306.2016.10.045 |
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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： | 以肉豆蔻为原料,在单因素实验的基础上,采用正交实验对肉豆蔻的亚临界萃取工艺参数进行研究优化。以出油率为考察指标,确定了肉豆蔻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50℃,萃取次数5次,萃取时间60 min,肉豆蔻出油率可达36.87%。
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| 关 键 词： | 亚临界 萃取 肉豆蔻 |
| 收稿时间： | 2015-11-27 |
Process research of the nutmeg extraction by subcritical extraction technology |
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| YANG Zhong-min, ZHAO Xu, ZHAO Nan. Process research of the nutmeg extraction by subcritical extraction technology[J]. Science and Technology of Food Industry, 2016, (10): 265-267. DOI: 10.13386/j.issn1002-0306.2016.10.045 |
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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: | Nutmeg as the raw materials,process optimization through single factor and orthogonal experiments,research subcritical extraction process nutmeg. In the oil index was investigated to determine the subcritical extraction nutmeg best extraction conditions and parameters: raw materials grinding degree 40 mesh,extraction temperature 50 ℃,extraction times 5 times,extraction time 60 min.The nutmeg oil yield was up to 36.87%. |
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| Keywords: | subcritical extraction nutmeg |
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