| 大蒜超临界CO2萃取成份开发利用前景 |
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| 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, 0(3): 33-34 |
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| 作者姓名： | 陈庆华 王欣 |
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| 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 |
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| 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．
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| 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： | 2003-02-17 |
The Applications of Supercritical CO2 Extracted Garlic Flavor Components |
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| Chen Qinghua Wang xin. The Applications of Supercritical CO2 Extracted Garlic Flavor Components[J]. Forest By-product and Speciality in China, 2003, 0(3): 33-34 |
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| Authors: | Chen Qinghua Wang xin |
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| 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. |
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| Keywords: | garlic flavor components application |
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