食品科学2012，Vol.33Issue(2)：98-101,4.
超临界CO2萃取辣根精油及其在酱油中的应用
Supercritical CO2 Extraction of Horseradish Essential Oil and Its Application in Soy Sauce
摘要
Abstract
Horseradish essential oil was extracted by supercritical CO2.The effects of extraction pressure,extraction temperature and extraction time on extraction rate of essential oil were investigated.The optimal extraction conditions were optimized by orthogonal tests.The minimal inhibitory concentration（MIC） of horseradish essential oil and its application in soy sauce was determined.The results showed that the optimal extraction process parameters were extraction pressure of 25 MPa,extraction temperature of 40 ℃ and extraction time of 90 min.Under the optimal extraction process,the extraction rate of horseradish essential oil was up to 0.91%.The MIC of horseradish essential oil against Escherichia coli and Bacillus subtilis were 0.04μL/mL.Compared with 1.0 g/kg sodium benzoate,0.04μL/mL horseradish essential oil or 0.02μL/mL horseradish essential oil coupled with 0.5 g/kg sodium benzoate could remain good quality of soy sauce after 30 days storage at 37 ℃.The simultaneous application of both antioxidants is better than their single applications.关键词
辣根精油/超临界CO2萃取/最小抑菌浓度（MIC）/酱油Key words
horseradish essential oil/supercritical CO2 extraction/minimal inhibitory concentration（MIC）/soy sauce分类
轻工纺织引用本文复制引用
毛文颖,刘丽,张燕燕,姚婉莹,李书斌,马文娟,赵晓,孙波..超临界CO2萃取辣根精油及其在酱油中的应用[J].食品科学,2012,33(2):98-101,4.基金项目
大豆生物学省部共建教育部重点实验室开放基金项目 （）
