超临界流体萃取法脱除云南小粒咖啡豆中咖啡因的研究及评香模型初建

Removing Caffeine in Yunnan Coffee Beans by Supercritical Fluid Extraction(SFE) Technique and Setting up a Model for Coffee Flavour Appraisal

应用超临界流体萃取技术（ＳＦＥ）脱除云南小粒咖啡豆中的咖啡因，取得较好效果；采用顶空气相色谱、色／质谱手段，对ＳＦＥ处理前后的咖啡中的香味成分进行了对比分析，提出了一种用于进行咖啡香味鉴评的模型。

upercritical fluid extraction(SFE)technique was applied to remove caffeine in Yunnan Coffee Beanswith effective results,With HS-GC, GC/MS,the fragrance compositions in the coffee beans both SFE一treated and untreated were analyzed and compared.A model for coffee flavour appraisal was raised.