Supercritical Carbon Dioxide Extracts of Spices. 2. Fennel (Foeniculum vulgare Mill. var. dulce Mill.)
作者： S. Damianova , A. Stoyanova , A. Konakchiev , I. Djurdjev
DOI: 10.1080/0972-060X.2004.10643401
关键词: Raw material 、 Extraction (chemistry) 、 Essential oil 、 Chemistry 、 Horticulture 、 Apiaceae 、 Botany 、 Fenchone 、 Supercritical carbon dioxide 、 Cultivar 、 Foeniculum
摘要: Abstract The chemical composition of the essential oil content extract from fruits sweet fennel (Foeniculum vulgare Mill. var. dulce Mill., cultivar “Shumen”), obtained by extraction with liquid CO2 was investigated. yield 1.4 % and volatile components 1.86 (with respect to raw material). main were (E)-anethole (72.3 %) fenchone (11.3 %).
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