摘要
介绍了植物中提取挥发性风味物质的常见方法,主要包括水蒸气蒸馏法、溶剂萃取法、同时蒸馏萃取法、超临界流体萃取法、超声波辅助提取法、固相微萃取法,并分别对提取得到的组分进行分析.
In this paper,some usual methods of extractions of volatile flavor compounds from plants were introduced,mainly including hydrodistillation extraction,solvent extraction,simultaneous distillation extraction,supercritical fluid extraction,ultrasound-assisted extraction,solid-phase micro extraction,and the extracted components were analyzed separately.
作者
潘宏伟
周鸿立
PAN Hong-wei;ZHOU Hong-li(College of Chemical and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin City 132002,China)
出处
《吉林化工学院学报》
CAS
2018年第3期7-10,26,共5页
Journal of Jilin Institute of Chemical Technology
基金
吉林化工学院科技成果转化中心(16048)
关键词
挥发性风味物质
提取工艺
分析
volatile flavor compounds
extraction technology
analysis