| 大蒜超临界CO2萃取成份开发利用前景 |
| |
| 引用本文： | 陈庆华,王欣.大蒜超临界CO2萃取成份开发利用前景[J].中国林副特产,2003(3):33-34. |
| |
| 作者姓名： | 陈庆华 王欣 |
| |
| 作者单位： | 1. 上海金山食品工业学校,201500
2. 上海理工大学食品科学与工程研究所 |
| |
| 摘 要： | 大蒜含有多种营养成份，且具有极高的医用价值。随着超临界CO2萃取技术的应用，已获得大蒜油反油树脂，对大蒜油及油树脂的开发利用，从食品调味剂、功能食品．药物几个方面进行了综述．
|
| 关 键 词： | 大蒜 超临界二氧化碳萃取 开发利用 营养成份 食品调味剂 功能食品 药物 |
| 修稿时间： | 2003年2月17日 |
The Applications of Supercritical CO2 Extracted Garlic Flavor Components |
| |
| Chen Qinghua Wang xin.The Applications of Supercritical CO2 Extracted Garlic Flavor Components[J].Forest By-product and Speciality in China,2003(3):33-34. |
| |
| Authors: | Chen Qinghua Wang xin |
| |
| Abstract: | The garlic was nutritionally and medically available. It demonstrated that supercriticai CO2 extraction of garlic was superior to the traditional extraction technology. The SC-CO2 extracts were composed of garlic oil and oleoresin. This paper summarized the applications of garlic oil and oleoresin in food additives, functionas foods and medicines. |
| |
| Keywords: | garlic flavor components application |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
