Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Effect of electromagnetic field on the menthol crystallization velocity and purity[J]. Science and Technology of Food Industry, 2013, (07): 226-229. DOI: 10.13386/j.issn1002-0306.2013.07.007
Citation: Effect of electromagnetic field on the menthol crystallization velocity and purity[J]. Science and Technology of Food Industry, 2013, (07): 226-229. DOI: 10.13386/j.issn1002-0306.2013.07.007
shu

Effect of electromagnetic field on the menthol crystallization velocity and purity

    Graphical Abstract
    • Abstract
  • Menthol extract (93.5%) was selected as the research object, and the purity of menthol crystals that formed in three kinds of solvents (acetic acid-water, ethanol-water and acetonitrile) in the electromagnetic field was detected by gas chromatography-mass spectrometer.The results showed that crystallization velocity of menthol crystals was significantly improved and the purity is increased in the electromagnetic field with intensity of 0.5T.The purity of menthol crystals is up to 99.1% in the solvent of acetonitrile in the electromagnetic field.
    • FullText(HTML)
  • loading
    • References (14)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return