Influence of extraction procedure on the aroma composition of Thymus zygis L. and Mentha pulegium L.

被引：0

作者：

Moldao-Martins, M ^{[1
]}

Trigo, R ^{[1
]}

Nolasco, MA ^{[1
]}

Gil, MGB ^{[1
]}

da Costa, MLB ^{[1
]}

机构：

[1] Inst Super Agron, P-1399 Lisbon, Portugal

来源：

FOOD FLAVORS: FORMATION, ANALYSIS, AND PACKAGING INFLUENCES | 1998年 / 40卷

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present work compares the results of two extraction procedures (Clevenger distillation and compressed CO2 extraction) on the yield and composition of the aromatic extracts. A RSM was applied in order to determine the best extraction conditions by compressed CO2. The matrix was established for the following ranges: time 60-180 min, temperature 40-50 degrees C and pressure 9-20 MPa. All the extracts were analysed by GC and GCMS. The results showed that the yields are generally higher for compressed CO2: 2.1% for Mentha pulegium and about 3% for Thymus, compared to a value of 0.9% and 1% by distillation. The main compound found in M. pulegium is pulegeone. In T. zygis the main compounds are thymol, geraniol and geranyl acetate.

引用

页码：133 / 141

页数：9

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