摘要
采用同时蒸馏萃取法、超临界CO2萃取法、固相微萃取法并结合气相色谱-质谱联用技术(GC-MS)分析苏格兰薄荷的香味成分。结果显示:同时蒸馏萃取法检测到52种香味物质;超临界CO2萃取法检测到42种,固相微萃取法检测到46种。3种方法检测到最主要的香味物质是香芹酮。3种方法检测到的挥发性香味物质组分及其相对含量不相同。
To analyze the elements of the fragrance Scotland mint,three methods were used,Simultaneous Distallation and Extraction（SDE）,the Supercritical CO2 Extraction（SCE）,the Solid Phase Microextraction（SPME）,and used by Gas Chromatrography-Mass Spectrometry（GC-MS） used analyse.The results showed that the dominating substances,extracted by three methods was Carvol,while the element and amount of the volatile substances,detected by the methods might vary,menthagracilis 52 kinds by SDE,42 by SCE,and 46 by SPME,respectively.
出处
《北京农学院学报》
2010年第4期9-11,共3页
Journal of Beijing University of Agriculture
基金
北京市农业委员会资助项目(20080101)
