COMPOSITION OF CLOVE (SYZYGIUM-AROMATICUM) BUD OIL EXTRACTED USING CARBON-DIOXIDE

被引：26

作者：

GOPALAKRISHNAN, N

SHANTI, PPV

NARAYANAN, CS

机构：

[1] Regional Research Laboratory (Csir), Trivandrum

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 50卷 / 01期

关键词：

carbon dioxide extraction; Clove bud; Syzygium aromaticum;

D O I：

10.1002/jsfa.2740500113

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Analysis of clove (Syzygium aromaticum L) bud oil extracted with liquid and supercritical carbon dioxide shows significant qualitative and quantitative compositional differences compared with oil obtained by the conventional hydrodistillation process. The parameters of pressure, temperature, contact time etc, and also the clove oil components, affect the extraction of the bud flavour from the spice. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：111 / 117

页数：7

共 10 条

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