Comparison of volatile flavor compounds of Artemisia annua L. extracted by simultaneous steam distillation extraction and solid-phase micro extraction
نویسندگان
چکیده
منابع مشابه
Supercritical Carbon Dioxide Extraction of Volatile Flavor Compounds from Artemisia annua
The aromatic compounds of Artemisia annua were extracted by supercritical carbon dioxide. Supercritical carbon dioxide extraction of volatile flavor compounds from Artemisia annua was performed at pressure 150bar and temperature 40oC. The flow rate of CO2 was 20 g/min and the flow rate of ethanol as an entrainer was 5% of CO2 used. The extraction time was 1 h. The trapped sample by cold trap 1 ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2018
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2018.25.3.321