摘要
主要研究广东肉桂的挥发油提取工艺。比较超临界CO2萃取技术(SFE-CO2)、水蒸气蒸馏法(SD)和索氏提取法(SE)对肉桂挥发油的提取率,并运用GC-MS法分析了上述3种提取物中的挥发油化学成分。结果表明,该3种方法获得的肉桂挥发油的主要成分组成呈现出质和量方面的差异。
This paper mainly studied on the essential oil components from Cortex Cinnamoml by supercdtical fluid CO2 extraction （SFE-CO2）, steam distillation extraction （SD） and Soxlet extraction （SE）. The oil yields of these methods were compared. And the chemical components were analyzed through GC-MS. It was found that there were distinct differences in the results obtained by three methods.
出处
《食品科技》
CAS
北大核心
2008年第8期158-160,共3页
Food Science and Technology
基金
国家十一五科技支撑计划项目(2006BAD27B03)
关键词
广东肉桂
挥发油
超临界CO2萃取法
水蒸气蒸馏法
索氏提取法
Cortex Cinnamomi
essential oil
supercritical CO2 fluid extraction
steam distillation extraction
Soxlet extraction
