摘要
本文介绍了两种提取罗勒干叶中挥发油的中试工艺,重点进行了蒸汽蒸馏和SC-CO2提取法出油率和成分的比较研究。结果表明:蒸馏法的罗勒干叶出油率高达0.89%,挥发油中检测出13种主要有效成分;而SC-CO2提取法的出油率才达到2.8‰左右,但挥发油中检测出18种主要有效成分,且挥发油的颜色和风味比蒸馏法优越。
The article introduced two kinds of pilotscale experiment technology of volatile oil extracted from dry leavesof Ocimum basiliam Linn var. pilosum (wild.) Benh, by putting emphasis in comparison with the extraction rate andcomponents of volatile oil between steam distillation and superciticol CO2 (SC-CO2) extraction. The results showed thatthe extraction rate of volatile oil was about 0.89% by steam distillation and there were 13 main components in thevolatile; while the extraction ratio of volatile oil was about 2.8‰ by SC-CO2 extraction and there were 18 maincomponents. Moreover, the color and the flavor of volatile oil by SC-CO2 extraction were better than those by steamdistillation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期101-104,共4页
Food Science
基金
安徽省"十五"重大科技专项资助(01803032)
