[1]张蓓等.芫荽籽挥发性成分的分析研究[J].中国调味品,2021,46(2):139-141.
 Studies on Analysis of Volatile Components in Coriandrum Seed[J].CHINA CONDIMENT,2021,46(2):139-141.
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芫荽籽挥发性成分的分析研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年2期
页码:
139-141
栏目:
出版日期:
2021-02-08

文章信息/Info

Title:
Studies on Analysis of Volatile Components in Coriandrum Seed
作者:
张蓓等
文献标志码:
A
摘要:
为阐明芫荽籽的挥发性成分含量和香味组成特征,用同时蒸馏萃取仪提取制备了芫荽籽中挥发性成分,经GC-MS对其挥发性组分进行分离和鉴定,确认了其中的32种成分,占总质量分数的99.81%,其主要成分为:芳樟醇(55.35%),樟脑(10.00%),蒎烯(6.81%),柠檬烯(4.27%),香叶醇(4.21%),乙酸香叶酯(7.70%),4-蒈烯(1.36%)等。
Abstract:
In order to study the composition of volatile components in coriandrum seeds. The volatile components in coriandrum seeds were extracted with SDE and analyzed by GC-MS. 32 volatile components in coriandrum seeds oil were identified, accounting for 99.81% of the total mass fraction. The mass fraction of each component was determined by area normalization method. The main components were: 3,7-Dimethyl-1,6-octadien-3-ol ( 55.35%), Camphor ( 10.00%),geranyl acetate (7. 70%),pinene (6.81%),Limonene ( 4.27%),Geraniol (4.21%), 4- Carene(1.36%)etc.
更新日期/Last Update: 2021-02-08