Art

J-GLOBAL ID：201802286449859828   Reference number：18A0224426

Supercritical Carbon Dioxide Extraction of Apigenin from Parsley Leaves Pre-treated to Maximize Yield

収量を最大とする為に前処理したパセリ葉からのアピゲニンの超臨界二酸化炭素抽出

Author (2)： SAOTOME Yoshiaki (Nihon Univ., Kanagawa-pref., JPN) ,  IMAI Masanao (Nihon Univ., Kanagawa-pref., JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 1  Page： 63-73  Publication year： Jan. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Petroselinum crispum ,  leaf ,  food ingredient ,  Food Analysis ,  supercritical fluid extraction ,  yield ,  pretreatment ,  heat treatment ,  Freeze Drying ,  micro structure ,  supercritical carbon dioxide extraction ,  oxygen heterocyclic compound ,  polyphenol ,  flavonoid ,  polynuclear aromatic compound ,  hydroxy ketone
Semi thesaurus term： hot water treatment

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： Apigenin

Reference (27)：

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• Carla, D.P., Deborha, D., and Andrea, N. (2016). Microwave pretreatment of Moringa oleifera seed: Effect on oil obtained by pilot-scale supercritical carbon dioxide extraction and soxhlet apparatus. J. Supercrit. Fluids, 107, 38-43.
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Terms in the title (5)： 収量 ,  パセリ ,  葉 ,  アピゲニン ,  超臨界二酸化炭素抽出