摘要
本文对熏衣草、百里香、野百里香和迷迭香４种香料单独或两种香料混合超临界ＣＯ２萃取和分级分离香料精油的工艺可行性，以及采用ＧＣ，ＧＣ－ＭＣ对萃取物的主要成分分析进行了初步研究。从两种香料混合物中革取所获产率等于从每种香料所获产率之平均值，混合萃取明显提高精油和树脂两种产品的分离效率，两种香料混合物的萃取物所含的主要成分与两种香料单独萃取的成分相同，但浓度有明显差别。
ndividual and mixture of some spices were extracted with seupercritical CO2 and the extracts were fractionated into essential oil and resin products. The composition of essential oil was analysed by chromatographic method.The yields of extracts obtained from the mixtures of spices were associated with the ones obtained from the individual spices. As compared with individual spice,the mixture of spices promoted the separation of essential oil and resin products and improved the quality of essential oilrich product. The extracts obtained from the mixtures of spices contained essentially the same major components as those obtained from the single individual spices,however,their concentrations were remarkably different.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第6期8-12,共5页
Food and Fermentation Industries
