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Ultrasonic Extraction of Oil from Zanthorylum Bungeanum and Its Constitute Analyses
Author(s): 
Pages: 133-135
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  花椒油超声提取分析;
Abstract: 以花椒籽核为原料,研究了超声波提取花椒油的工艺条件,考查了提取介质、温度、时间和液固比对花椒油提取率的影响.实验结果表明:用体积分数95%乙醇为提取介质,在液固比为3:1(mL:g)、60℃温度下超声提取90 min,花椒油的提取率可达7.8%,比加热提取法高48.9%.花椒油经气相色谱-质谱联用仪分析,鉴定出16种成分,其中有9种为烯烃化合物.
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