文章基本信息

标题：Extraction of Flavours with Supercritic Fluids in Food Biotechnology
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作者：Murat Yılmaztekin ; Hüseyin Erten ; Turgut Cabaroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：4
出版社：Association of Food Technology, Turkey
摘要：Extraction which is one of the separation techniques used in food indurstry is widely employed in applications such as obtaining oil from oilseeds, sugar from sugarcane and flavours from lots of raw materials. The organic and inorganic liquid solvents which are used in these applications have some disadvantages such as harmful, expensive and environmental problems. Supercritical fluid extraction is a method which a supercritical fluid, generally carbondioxide, is used as a solvent. Super critical extraction is performed by dissolving raw materials in supercritical fluid under high pressure and then extracted material is separated from the solvent by reducing the pressure. Due to its unique solving properties, this method is widely used in the extraction of flavours. In this review, the basic principles and the supercritical fluid extraction applications for extraction of flavours in food biotechnology was discussed.
关键词：Supercritical fluid extraction; aroma; biotechnology