摘要
介绍了植物油中挥发性风味物质的常见富集方法,包括蒸馏法(水蒸气蒸馏法、真空减压蒸馏法、同时蒸馏萃取法)、顶空萃取法(动态顶空萃取法、静态顶空萃取法)、固相微萃取法和超临界CO:流体萃取法.描述了每种方法的优缺点,给油脂风味的研究者提供一定的参考.
This paper mainly introduced the common enrichment methods of volatile flavor components in vegetable oil,including distillation（steam distillation,vacuum distillation and simultaneous distillation extraction）, headspace extraction（dynamic headspace extraction and static headspace extraction）,solid phase microextraction, and supercritical CO_2 fluid extraction.The paper also described the advantages and disadvantages of each method to provide some reference to the researchers who study the flavor of oils.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第6期101-104,110,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省2009年重大公益科研招标项目(91100910200)
关键词
挥发性风味物质
蒸馏法
顶空萃取法
固相微萃取法
超临界CO_2流体萃取法
volatile flavor component
distillation
headspace extraction
solid phase microextraction
supercritical CO_2 fluid extraction
