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核农学报  2013 

超临界CO2萃取烘烤花生中挥发性物质的研究

, PP. 321-328

Keywords: 烘烤花生,超临界CO2萃取,挥发性物质

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Abstract:

采用超临界CO2技术萃取烘烤花生中挥发性物质,用固相微萃取-气相色谱质谱联用(SPME-GC-MS)技术鉴定萃取物的风味组分,并将样品偏差值和感官评价相结合,评价萃取物香气协调性变化,综合进行萃取条件的优化,以建立一种烘烤花生风味物质的提取方法。结果显示,萃取压力25MPa,萃取温度55℃,萃取时间120min;超临界CO2萃取能萃取出烘烤花生中近85%的挥发性风味组分,该条件下超临界CO2萃取物风味轮廓感官上与烘烤花生原始风味接近。采用样品偏差值可以定量评价超临界萃取烘烤花生中风味物质香气协调性的变化。

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