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兴发pt登录学报,2018,35(3):7-10https://doi.org/10.16039/j.cnki.cn22-1249.2018.03.002
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植物中挥发性风味物质提取工艺及组分分析研究进展
潘宏伟,周鸿立
兴发pt登录 化学与制药工程学院
Research Progress on Extraction Technology and Component Analysis of Volatile Flavor Compounds in Plants
PAN Hong-wei,ZHOU Hong-li
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摘要介绍了植物中提取挥发性风味物质的常见方法, 主要包括水蒸气蒸馏法溶剂萃取法同时蒸馏
萃取法
超临界流体萃取法超声波辅助提取法固相微萃取法,并分别对提取得到的组分进行分析
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潘宏伟
周鸿立
关键词:挥发性风味物质提取工艺分析
Abstract:In this papersome usual methods of extractions of volatile flavor compounds from plants were
introduced
mainly including hydrodistillation extractionsolvent extractionsimultaneous distillation extraction
supercritical fluid extractionultrasound-assisted extractionsolid-phase micro extractionand the extracted
components were analyzed separately.

Key words:volatile flavor compoundsextraction technologyanalysis
出版日期:2018-03-25发布日期:2018-03-25整期出版日期:2018-03-25
ZTFLH: TS 225.2
引用本文:
潘宏伟, 周鸿立.植物中挥发性风味物质提取工艺及组分分析研究进展[J]. 兴发pt登录学报, 2018, 35(3): 7-10.
PAN Hong-wei, ZHOU Hong-li.Research Progress on Extraction Technology and Component Analysis of Volatile Flavor Compounds in Plants. Journal of Jilin Institute of Chemical Technology, 2018, 35(3): 7-10.
链接本文:
http://jlictxuebao.cn/CN/10.16039/j.cnki.cn22-1249.2018.03.002http://jlictxuebao.cn/CN/Y2018/V35/I3/7
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