亚临界水萃取技术及其在肉品检测中的应用  

Sub-critical Water Extraction and the Application in Meat Detection

作　　者：赵健[1] 王二霞[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《肉类研究》2008年第11期89-92,共4页Meat Research

摘　　要：介绍了近十几年发展起来的亚临界水萃取技术,包括亚临界水萃取的原理、装置、影响因素等;与其它的提取方法进行比较,结果表明亚临界萃取技术快速、方便、无有机溶剂残留,是一种绿色环保型萃取技术;最后对其近几年在肉品检测方面的应用进行了综述。This article summarized the technology of sub-critical water extraction advancing in recent years, mainly including the extraction principle, experimental apparatus, influencing factors. Compared with the other methods, the SWE method is more rapidity, more convenient and no organic solvent, thus SWE was called as a green, environmental protective technique. Then it review the recent application of meat detection.

关 键 词：亚临界水 萃取 肉品检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]