Magnetic ultra fine particles of Fe 3O 4 parceliked PEG were prepared by coprecitation.The sizes and structures of the particles were analyzed by means of IR and TEM.
The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on...The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.展开更多
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 vani...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.展开更多
文摘Magnetic ultra fine particles of Fe 3O 4 parceliked PEG were prepared by coprecitation.The sizes and structures of the particles were analyzed by means of IR and TEM.
文摘The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were studied.The influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were discussed.The vanillin content of flavour was determined by HPLC.The optimum technological conditions of extracting flavour from vanilla beans with supercritical CO 2 fluid were defined,and the result showed that extracting pressure 35MPa and temperature 45℃,separating pressure(Ⅰ)16MPa,pressure(Ⅱ)6Mpa,temperature(Ⅰ)40℃,temperature(Ⅱ)40℃,and extracting time 150min were optimal.The extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.
文摘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.
