摘要
采用超临界 CO2萃取技术，提取了大高良姜中的辛香物质。研究了萃取压力、萃取温度、萃取时间等对萃取效果的影响，通过正交实验及方差分析确定了实验体系适宜的工艺参数。
： Supercritical CO_2 extraction technology was applied to extract the spice substance from Alpinia galanga.The influence of pressure,temperature and time of extracting on abstracted effect was emphasized.Through orthogonal experiment and variance analysis,the appropriate process parameter was determined.
出处
《食品科技》
CAS
北大核心
2001年第2期45-46,共2页
Food Science and Technology
