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Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcritical n-butane and supercritical CO2.

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Title: Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcritical n-butane and supercritical CO2.
Authors: Gu LB; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.; Library, Zhengzhou University, 450001 Zhengzhou, China.; Henan Subcritical Biotechnology Co. Ltd., 455000 Anyang, China., Song QY; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Wang L; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Liu XX; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Liao WJ; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Gu R; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Liu HM; College of Food Science and Engineering, Henan University of Technology, 450001 Zhengzhou, China., Zhang YT; Library, Zhengzhou University, 450001 Zhengzhou, China., Zhang KP; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China., Hao TX; College of Safety Science and Engineering, Henan Polytechnic University, 454000 Jiaozuo, China.
Source: Food chemistry: X [Food Chem X] 2025 Jun 16; Vol. 29, pp. 102670. Date of Electronic Publication: 2025 Jun 16 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcritical n-butane and supercritical CO<subscript>2</subscript>.
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  Data: <searchLink fieldCode="AU" term="%22Gu+LB%22">Gu LB</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.; Library, Zhengzhou University, 450001 Zhengzhou, China.; Henan Subcritical Biotechnology Co. Ltd., 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Song+QY%22">Song QY</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Wang+L%22">Wang L</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Liu+XX%22">Liu XX</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Liao+WJ%22">Liao WJ</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Gu+R%22">Gu R</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Liu+HM%22">Liu HM</searchLink>; College of Food Science and Engineering, Henan University of Technology, 450001 Zhengzhou, China.<br /><searchLink fieldCode="AU" term="%22Zhang+YT%22">Zhang YT</searchLink>; Library, Zhengzhou University, 450001 Zhengzhou, China.<br /><searchLink fieldCode="AU" term="%22Zhang+KP%22">Zhang KP</searchLink>; Henan Key Laboratory of Subcritical High-Efficiency Extraction, School of Biological and Food Engineering, Anyang Institute of Technology, 455000 Anyang, China.<br /><searchLink fieldCode="AU" term="%22Hao+TX%22">Hao TX</searchLink>; College of Safety Science and Engineering, Henan Polytechnic University, 454000 Jiaozuo, China.
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  Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2025 Jun 16; Vol. 29, pp. 102670. <i>Date of Electronic Publication: </i>2025 Jun 16 (<i>Print Publication: </i>2025).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101751436 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2590-1575 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2225901575%22">25901575 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem X <i>Subsets: </i>PubMed not MEDLINE
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              Text: 2025 Jun 16
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