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孜然精油及其熟制精油的研究

陈建华 韦茂山 李忠 翁少伟

食品工业科技2012,Vol.33Issue(7):322-326,5.
食品工业科技2012,Vol.33Issue(7):322-326,5.

孜然精油及其熟制精油的研究

Study on cumin essential oil and roasted cumin essential oil

陈建华 1韦茂山 2李忠 3翁少伟4

作者信息

  • 1. 华南理工大学化学与化工学院,广东广州510640/上海旭梅香精有限公司天然香料研发中心,上海200237
  • 2. 旭梅开封香料有限公司,河南开封475502
  • 3. 华南理工大学化学与化工学院,广东广州510640
  • 4. 上海旭梅香精有限公司天然香料研发中心,上海200237
  • 折叠

摘要

Abstract

The supercritical CO_2 fluid extraction technology was used to extract cumin essential oil.The effect of granularity of cumin powder,extract pressure,extract temperature,extract time on the extract rate and performance number of cumin oil were researched,and the optimal extract conditions were obtained,respectively.Besides,the curing process was adopted for the pri-treatment technology to get the roasted cumin essential oil.The results showed that,the optimal conditions of the supercritical CO_2 extraction for untreated cumin essential oil extracting were as follows:the grind degree of material was at 30 hole,the extraction pressure was at 30MPa,extraction temperature was at 60℃,extraction time was at 2.5h,the yield was 13.97% and the content of cuminal was 32.75%.For the extraction of roasted cumin essential oil,the roasting temperature was 180℃,the grind degree of material was at 30 hole,the extraction pressure was 25MPa,extraction temperature was 60℃,extraction time was 2.5h,the yield was 11.38% and the content of cuminal was 31.95%.

关键词

超临界CO_2萃取/孜然油/熟化

Key words

supercritical CO_2 fluid extraction/cumin essential oil/curing process

分类

轻工纺织

引用本文复制引用

陈建华,韦茂山,李忠,翁少伟..孜然精油及其熟制精油的研究[J].食品工业科技,2012,33(7):322-326,5.

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

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