超临界CO_2萃取香草兰化学成分分析  

Determination of chemical constituents of vanilla by supercritical CO_2 fluid extraction

作　　者：符史良[1] 黄茂芳[2] 周江[2] 李思东[2] 

机构地区：[1]湛江海洋大学基础科学系,广东湛江524088 [2]华南热带农产品加工设计研究所,广东湛江524001

出　　处：《化学研究与应用》2002年第2期208-210,共3页Chemical Research and Application

摘　　要：The flavor components were extracted by supercritical CO 2 fluid from vanilla beans at the extracting pressure 35MPa and 30MPa,and analyzed by GC/MS.Twenty eight and thirty two kinds of known compounds in the two vanilla extracts were identified by NIST107LIB and NIST21LIB data base,respectively.The flavor components were extracted by supercritical CO 2 fluid from vanilla beans at the extracting pressure 35MPa and 30MPa,and analyzed by GC/MS.Twenty eight and thirty two kinds of known compounds in the two vanilla extracts were identified by NIST107LIB and NIST21LIB data base,respectively.

关 键 词：香草兰 超临界CO2萃取 香兰素 GC/MS 化学成分 分析 植物香料 

分 类 号：TQ654.2[化学工程—精细化工] TQ651.2