期刊
FOOD CHEMISTRY
卷 210, 期 -, 页码 172-181出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.076
关键词
Clove; alpha-Humulene; Solubility; Ultrasound-assisted supercritical CO2 extraction; Gas chromatography/mass spectrometry
资金
- National Science Council of Taiwan
- Kaohsiung Medical University [KMU-M104020]
- Chuang Song Zong Pharmaceutical Co., Ltd. (Kaohsiung, Taiwan) [S 102035, S 102036]
Clove buds are used as a spice and food flavoring. In this study, clove oil and a-humulene was extracted from cloves using supercritical carbon dioxide extraction with and without ultrasound assistance (USC-CO2 and SC-CO2, respectively) at different temperatures (32-50 degrees C) and pressures (9.0-25.0 MPa). The results of these extractions were compared with those of heat reflux extraction and steam distillation methods conducted in parallel. The extracts obtained using these four techniques were analyzed using gas chromatography and gas chromatography/mass spectrometry (GC/MS). The results demonstrated that the USC-CO2 extraction procedure may extract clove oil and alpha-humulene from clove buds with better yields and shorter extraction times than conventional extraction techniques while utilizing less severe operating parameters. Furthermore, the experimental fictitious solubility data obtained using the dynamic method were well correlated with density-based models, including the Chrastil model, the Bartle model and the Kumar and Johnston model. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据