| 超临界CO2萃取辣椒红色素工艺条件的探讨 |
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| 引用本文： | 李志明.超临界CO2萃取辣椒红色素工艺条件的探讨[J].东莞理工学院学报,2005,12(5):87-90. |
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| 作者姓名： | 李志明 |
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| 作者单位： | 漳州职业技术学院食品与生物工程系,福建漳州363000 |
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| 摘 要： | 报道了用超临界CO2萃取技术提取、分离和纯化辣椒红色素的最佳工艺条件:萃取压力为22NPa,萃取温度为40℃,在控制流速为25kg/h时萃取时间为2小时,水作为夹带剂.
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| 关 键 词： | 超临界CO2 辣椒 辣椒色素 萃取工艺条件 |
| 文章编号： | 1009-0312（2005）06-0087-04 |
| 收稿时间： | 2005-06-26 |
Disscussion on Condition Extraction of Chilli Colour by Supercritical Carbon Dioxide |
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| Li Zhiming.Disscussion on Condition Extraction of Chilli Colour by Supercritical Carbon Dioxide[J].Journal of Dongguan Institute of Technology,2005,12(5):87-90. |
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| Authors: | Li Zhiming |
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| Abstract: | The paper reports the optimal conditions of extracting, separating and cleansing Chill Colour by Supercritical Carbon Dioxide.The optimal conditions are as follows: pressure (22MPa),temperature(40?),time (2 hours), fluid speed (25kg/h) and water as entrainer. |
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| Keywords: | capsicum chilli colour supercritical carbon dioxide extractant condition |
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