Extraction of Essential Oils with Carbon Dioxide

被引：45

作者：

Moyler, David A. ^{[1
]}

机构：

[1] Universal Flavors Ltd, Milton Keynes MK1 1HP, Bucks, England

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 1993年 / 8卷 / 05期

关键词：

Essential oils; CO2 extraction equipment; Celery seed (Apium graveolens L.); Hop (Humulus lupulus L.); Clove bud (Syzygium aromaticum (L.) Merill. et L. M. Perry) Juniper berry (Juniperus communis L.); Mace (Myristica fragrans Houtt.); Ginger (Zingiber officinale Roscoe);

D O I：

10.1002/ffj.2730080502

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The use of compressed carbon dioxide to extract essential oils from primary botanicals has been an established practice for ten years. The technology involves high pressures and low temperatures in an energy efficient process which is environmentally friendly because the source of CO2 is a by-product of fermentations, not combustion of fossil fuels. A comparative study of steam-distillation and CO2-extracted essential oils of celery seed (Apium graveolens L.), hop (Humulus lupulus L.), clove bud (Syzygium aromaticum (L.) Merill. et L. M. Perry), juniper berry (Juniperus communis L.), mace (Myristica fragrans Houtt.), and ginger (Zingiber officinale Roscoe) is made using free choice odour profiling and standardized fingerprint GLC analysis.

引用

页码：235 / 247

页数：13