摘要
The flavor components were extracted by supercritical CO 2 fluid from vanilla beans at the extracting pressure 35MPa and 30MPa,and analyzed by GC/MS.Twenty eight and thirty two kinds of known compounds in the two vanilla extracts were identified by NIST107LIB and NIST21LIB data base,respectively.
The flavor components were extracted by supercritical CO 2 fluid from vanilla beans at the extracting pressure 35MPa and 30MPa,and analyzed by GC/MS.Twenty eight and thirty two kinds of known compounds in the two vanilla extracts were identified by NIST107LIB and NIST21LIB data base,respectively.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2002年第2期208-210,共3页
Chemical Research and Application
