Jun Dong
Abstract
The chemical constituent of pepper was extracted by SFE,and the best conditions were: extraction time is 1 hour,temperature is 45℃,pressure is 33Mpa.The influence of entrainer to extraction was also discussed.The result which was detected by GC-MS showed that SFE has high extraction ratio,no emptyings,and extracts entirely,etc.
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The chemical constituent of pepper was extracted by SFE,and the best conditions were: extraction time is 1 hour,temperature is 45℃,pressure is 33Mpa.The influence of entrainer to extraction was also discussed.The result which was detected by GC-MS showed that SFE has high extraction ratio,no emptyings,and extracts entirely,etc.
Key concepts: Pepper, Chemistry, Extraction (chemistry), Chromatography, Food science