期刊
FOOD CHEMISTRY
卷 134, 期 4, 页码 2419-2423出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.029
关键词
Coriandrum sativum L; Fruit; Single screw extruder; Headspace dynamic; Essential oil composition
A new method involving concurrent single screw extruder combined with continuous headspace dynamic for the extraction and identification of the essential oil of Coriandrum sativum L fruit was developed. The effect of six different nozzle diameters (5, 6, 7, 8, 9 and 10 mm) on the content and chemical composition of the essential oil of coriander fruit was studied. The oils from fruit samples were obtained by OMEGA 20 extruder. The result showed that the highest yield (0.53%) was obtained by the diameter of the nozzle was 8 mm. Twenty-nine components were determined in essential oils, which were mostly hydrocarbons and alcohol monoterpenes. The main components linalool, alpha-pinene, gamma-terpinene, p-cymene and limonene showed significant variations with drying trials. (C) 2012 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