Position: Home > Articles > Primary Study on Extraction of Present-color Materials from Tianjin-Dong Cai, a Kind of Chinese Pickle,Tianjin, by Supercritical CO_2 and Water as Cosolvent
FOOD SCIENCE
2005,26
(S1)
29-31
超临界二氧化碳萃取天津冬菜中呈色物质的初步研究
作 者：
王昌禄;武晋海;陈勉华;周庆礼;张民;周贤;张爱琳
单 位：
天津科技大学食品生物技术研究室
关键词：
天津冬菜;超临界二氧化碳萃取;夹带剂(水);呈色物质
摘 要：
以超临界CO2为溶剂提取天津冬菜中的呈色物质。选用L9(34)正交表,以萃取物A550吸光度平均值为指标,分别考察有无夹带剂存在时,温度、压力、CO2流量对萃取效率的影响。结果表明:压力与温度是萃取的主要影响因素;以水作为夹带剂可有效提高天津冬菜中呈色物质的萃取效率。
译 名：
Primary Study on Extraction of Present-color Materials from Tianjin-Dong Cai, a Kind of Chinese Pickle,Tianjin, by Supercritical CO_2 and Water as Cosolvent
作 者：
WANG Chang-lu,WU Jin-hai,CHEN Mian-hua,ZHOU Qing-li,ZHANG Min,ZHOU Xian,ZHANG Ai-lin (Lab of Food Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China)
关键词：
Tianjin-DongCai;extraction by supercritical CO2;cosolvent (water);present-color materials
摘 要：
This paper is focused on extraction of present-color materials in Tianjin-DongCai by supercritical CO2. Afterorthogonal experiments L9(34), we studied the influences of cosolvent, temperature, pressure, flow rate of CO2 on extraction rateof present-color materials in Tianjin-DongCai, measuring by A550 of extraction. Results show that: pressure and temperature aremain influence factors in the process; and water as cosolvent can improve the efficiency of extraction of present-color materials.
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