[1]王花俊.莳萝籽中挥发性香味成分的分析研究[J].中国调味品,2019,(11):141-142.
 Analysis of Volatile Components in Dill Seeds (Anethiifructus)[J].CHINA CONDIMENT,2019,(11):141-142.
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莳萝籽中挥发性香味成分的分析研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
141-142
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Analysis of Volatile Components in Dill Seeds (Anethiifructus)
作者:
王花俊
文献标志码:
A
摘要:
为阐明莳萝籽中挥发性香味成分特征组成,利用同时蒸馏萃取方法分离提取莳萝籽中的挥发性香味成分,其挥发性香味化合物经气相色谱-质谱联用仪分离、鉴定,鉴定出了其中的29种成分,占总质量分数的96.63%,并用峰面积归一化法定量分析各种成分的含量,其主要成分为:D-香芹酮(43.54%),柠檬烯(25.85%),莳萝醚(7.59%),二氢香芹酮(5.30%),α-水芹烯(3.70%),二氢香芹醇(1.05%)等。
Abstract:
In order to study the composition of volatile components in dill feeds (Anethiifructus). The aroma components ofdill feedswere extracted by simultaneous distillation and extraction equipment (SDE). These aroma components were isolated and identified by capillary GC-MS method, and 29 compounds were identified, amounting to total massfraction of 96.63%. The relative contents of constitutes were 第一作者:王花俊,1972年2月,女,河南宝丰,高级实验师,研究生,研究方向:香精香料开发及应用。通讯作者:王军,1968年1月,女,山东烟台,工程师,研究方向:香精香料检测分析。determined by area normalizing method. The main flavor compounds were:D-Carvone(43.54%),D-Limonene(25.85%),Dill ether(7.59%), 2-methyl-5-(1-methylethenyl)-Cyclohexanone(5.30%),α-Phellandrene(3.70%),2-methyl-5-(1-methylethenyl)- Cyclohexanol (1. 05%),etc
更新日期/Last Update: 2020-07-30