Supercritical carbon dioxide extraction and fractionation of oregano oleoresin

被引：48
|
作者：
Simándi, B
Oszagyán, M
Lemberkovics, É
Kéry, A
Kaszács, J
Thyrion, F
Mátyás, T
机构：
[1] Tech Univ Budapest, H-1521 Budapest, Hungary
[2] CAOLA Co Cosmet & Household Chem, H-1116 Budapest, Hungary
[3] Semmelweis Univ Med, H-1085 Budapest, Hungary
[4] Univ Catholique Louvain, Fac Sci Appliquees Unite Procedes, B-1348 Louvain, Belgium
来源：
FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 10期
基金：
匈牙利科学研究基金会;
关键词：
essential oil; oleoresin; Origanum vulgare L; supercritical fluid extraction;
D O I：
10.1016/S0963-9969(99)00051-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The leaves of Origanum vulgare L. (Lamiaceae) harvested in different countries, three samples from Hungary and one from Turkey, were extracted with carbon dioxide in a high pressure apparatus with a 5 1 extractor vessel volume. Total extractions with stagewise precipitation of the extracts were carried out in order to obtain essential oil-rich liquid and pasty products. A fractionated extraction with a stepwise increase of the extraction pressure was also performed to obtain portions of extracts of different quality. The extraction with carbon dioxide was compared to conventional steam distillation and to Soxhlet extraction with hexane, whith the goal of recovering essential oils and oleoresin products, respectively. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：723 / 728
页数：6
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