<span class="fontstyle0">植物中挥发性风味物质提取工艺及组分分析研究进展</span>

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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 paper，some usual methods of extractions of volatile flavor compounds from plants were
introduced，mainly including hydrodistillation extraction，solvent extraction，simultaneous distillation extraction，
supercritical fluid extraction，ultrasound-assisted extraction，solid-phase micro extraction，and the extracted
components were analyzed separately．

Key words:volatile flavor compounds extraction technology analysis

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.cn22-1249.2018.03.002或http://jlictxuebao.cn/CN/Y2018/V35/I3/7

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