超临界流体技术萃取板栗壳色素的研究  

RESEARCH ON EXTRACTION OF CHESTNUT SHELL PIGMENT BY SUPERCRITICAL FLUID TECHNOLOGY

作　　者：郑剑[1] 

机构地区：[1]浙江林学院农业与食品科学学院,浙江临安311300

出　　处：《食品研究与开发》2008年第8期188-190,共3页Food Research and Development

摘　　要：研究超临界流体技术提取板栗壳色素,通过单因素实验和正交试验确定出最佳工艺参数:压力为20 MPa,温度为25℃,时间为3 h。Supercritical fluid extraction technology on chestnut shell pigment was studied in the subject. Though using single factor experiment and orthogonal design methods, the best process parameters were determined： the pressure was 20 MPa, the temperature was 25 ℃, and the time was 3 h.

关 键 词：板栗壳 超临界流体 色素 

分 类 号：TS264.4[轻工技术与工程—发酵工程]