果蔬汁中芳香成分的提取、分离、鉴定  

The extraction,seperation & identification of the fragrant materials in fruit-vegetable juice

作　　者：赵宏伟[1] 

机构地区：[1]中国科学院

出　　处：《食品工业科技》1999年第4期30-31,共2页Science and Technology of Food Industry

摘　　要：现代食物结构中，果蔬汁占有重要地位，它们营养丰富、香味宜人，比较典型的取汁工艺中均把芳香物回收作为其中不可缺少的一步，以实现产品的天然完美。本文着重介绍芳香成分的提取。The fruit\|vegetable juice takes an important role in the structure of modern food.It is nutritious,mildly flavoured.To make the product naturally perfect,the recovery of the fragrant materials is necessary in the classical technique of squeezing.We majorly introduce the experimental methods in the three key steps of the extraction,seperation and identification of the fragrant elements.

关 键 词：果汁 菜汁 果蔬汁 芳香物 分离 提取 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TQ657[轻工技术与工程—食品科学与工程]