A comparison of volatile compounds in pine extracts obtained by supercritical fluid extraction with those by simultaneous steam distillation and solvent extraction

摘要

Pine twigs with buds were cut into 2-3 mm long pieces and about 18g was used for each experiment. Pressure and temperature ranges employed were 100-300 bar and 35-55 deg C, respectively. Volatile compounds of extracts were isolated and identified by gas chromatography and mass selective detector. Twenty three compounds from the extracts were identified. Limonene and #beta#-pinene were found to be the major components with 32.6-43.4% being limonene. Extracts obtained by supercritical fluid extraction were lower in monoterpene and higher in oxygenated terpenoids than those by steam distillation and solvent extraction (SDE). Sensory evaluation showed that the pine flavor extracted using supercritical carbon dioxide was much better in quality than that of SDE. In conclusion, it was found out that supercritical fluid extraction can successfully be applied to extract high quality flavor from pine.