Supercritical carbon dioxide extraction of volatiles from spices -: Comparison with simultaneous distillation-extraction

被引：130

作者：

Díaz-Maroto, MC ^{[1
]}

Pérez-Coello, MS ^{[1
]}

Cabezudo, MD ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2002年 / 947卷 / 01期

关键词：

food analysis; extraction methods; simultaneous distillation and extraction; supercritical fluid extraction; volatile organic compounds; aroma compounds;

D O I：

10.1016/S0021-9673(01)01585-0

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

Supercritical fluid extraction (SFE) and simultaneous distillation-extraction (SDE) were used to extract the essential oils from three different spices (oregano, basil, and mint), and a comparative study of extracts obtained using SFE and SDE is presented. Temperature and pressure for the SFE extraction were optimized prior to the experimental extractions. The extracts obtained using the two methods were very similar in composition, but SFE yielded better relative standard deviations and avoided the thermal degradation or solvent contamination of samples. (C) 2002 Elsevier Science B V All rights reserved.

引用

页码：23 / 29

页数：7

共 27 条

[1]

Bariteux O., 1992, Flavour and Fragrance Journal, V7, P267, DOI 10.1002/ffj.2730070507

[2]

Bartley JP, 2000, J SCI FOOD AGR, V80, P209, DOI [10.1002/(SICI)1097-0010(20000115)80:2<209::AID-JSFA516>3.0.CO

[3]

2-8, 10.1002/(SICI)1097-0010(20000115)80:2&lt

[4]

209::AID-JSFA516&gt