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/*** eight and thirty two kinds of known compounds in the two vanilla extracts were identified by NIST107LIB and NIST21LIB data base,respectively.

摘要：本文利用95%乙醇和超临界CO2流体分别萃取香草兰豆荚,对萃取物的香气成分GC/MS分析,并用NIST107LIB、NIST21LIB数据库检索,分别鉴定出28种和31种化合物;用高效液相色谱测定萃取物中香兰素的含量。结果表明,两种萃取方法得到的香气物质其化学组成有较大差别。

摘要：The technological conditions of flavour extraction from vanilla beans with supercritical CO 2 fluid were *** influences of extracting pressure,temperature,separating pressure,temperature,and extracting time on extracting rate of flavour were *** vanillin content of flavour was determined by *** 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 *** extracting rate of flavour was 8.36% and the vanillin content of flavour was 230mg/g in the optimum technological conditions.

摘要：用 90 %乙醇从香草兰豆荚中萃取香味物质 ,并用GC/MS分析其挥发性化学成分 ,鉴定出 19个已知化合物 ,其中醛类 5个 ,酯类 4个 ,醚类 2个 ,烷烃 4个 ,烯烃 2个 ,脂肪酸 2个。萃取物挥发性成分中 ,香兰素的相对含量最高 ,为2 9 .95 %。

摘要：系统地研究超临界CO2 流体技术从香草兰中萃取芳香组分的工艺条件 ,探索工业条件下萃取压力与温度、分离压力与温度以及萃取时间等因素对芳香组分中香兰素含量的影响 ,确定出从香草兰提取香兰素的最佳工艺条件为 :萃取压力35MPa ,萃取温度 4 5℃ ,分离 (Ⅰ )压力 16MPa ,分离 (Ⅰ )温度 4 0℃ ,分离 (Ⅱ )压力 6MPa ,分离 (Ⅱ )温度 4 0℃ ,萃取时间15 0min。