Optimization of conditions of solvent-free microwave extraction and study on antioxidant capacity of essential oil from Schisandra chinensis (Turcz.) Baill

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2532-2539

  Ma, Chun Hui ^a   Yang, Lei ^a   Zu, Yuan Gang ^a   Liu, Ting Ting ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Central composite design (CCD); Hydro distillation (HD); Schisandra chinensis (Turcz.) Baill. (S. chinensis); Solvent free microwave extraction (SFME); Steam distillation (SD)

Indexed keywords

CENTRAL COMPOSITE DESIGNS; HYDRO-DISTILLATION (HD); SCHISANDRA; SOLVENT-FREE MICROWAVE EXTRACTION; STEAM-DISTILLATION (SD);

AGENTS; DISTILLATION;

ESSENTIAL OILS;

ESSENTIAL OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DISTILLATION; EXTRACTION; FRUIT; GAS CHROMATOGRAPHY; HYDRODISTILLATION; MASS SPECTROMETRY; MICROWAVE RADIATION; MOISTURE; NONHUMAN; PROCESS OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; SCHISANDRA CHINENSIS; SOLVENT FREE MICROWAVE EXTRACTION; STEAM DISTILLATION; THERMOGRAVIMETRY;

ANTIOXIDANTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROWAVES; OILS, VOLATILE; PLANT EXTRACTS; SCHISANDRA;

SCHISANDRA CHINENSIS;

EID: 84861576768     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.080     Document Type: Article

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