Fractionation and characterization of extracts of chicken fat obtained with supercritical carbon dioxide
作者： D.L. Taylor , D.K. Larick
DOI: 10.1016/S0167-4501(06)80238-4
关键词:
摘要: Abstract Cooked chicken fat was fractionated using supercritical CO2 at 40°C and each of three pressures, 10.3 MPa, 20.7 31.0 MPa. Fatty acid volatile profiles were obtained via capillary gas chromatography GC-mass spectrometry. Monounsaturated polyunsaturated fatty concentrations (mg/g extract) increased with increasing extraction pressure. Total volatiles (ppm) decreasing The branched hydrocarbons, enals, ketones, alcohols/phenols, lactones influenced by
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