Science and Technology of Food Industry

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CHEN Chao, HUANG Jing-xia, LI Meng, ZHANG Yong-fei, MAO Jing-lei, WEI Chang-qing, CAO Dong. Extraction condition of Xinjiang flaxseed oil aroma[J]. Science and Technology of Food Industry, 2014, (02): 242-246. DOI: 10.13386/j.issn1002-0306.2014.02.028
Citation: CHEN Chao, HUANG Jing-xia, LI Meng, ZHANG Yong-fei, MAO Jing-lei, WEI Chang-qing, CAO Dong. Extraction condition of Xinjiang flaxseed oil aroma[J]. Science and Technology of Food Industry, 2014, (02): 242-246. DOI: 10.13386/j.issn1002-0306.2014.02.028
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Extraction condition of Xinjiang flaxseed oil aroma

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    • Abstract
  • The extracted method of flaxseed oil volatiles was constructed by the the solid-phase micro-extraction conditions. The result showed that the application of 50/30μm DVB/CAR/PDMS extraction, 40min at 60℃ with the condition of magnetic stirring, under which conditions the volatiles in flaxseed oil could be extracted extremely.
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