摘要
采用顶空固相微萃取和气相色谱-质谱分析白花罗勒叶的香气成分。萃取柱为DVB/CAR/PDMS时共检测出20种挥发性成分,解析出占总挥发性成分的98.273%的18种物质,主要成分是草蒿脑(42.879%),芳樟醇(36.214%),桉树脑(3.994%)。萃取柱为CAR/PDMS时共检测出25个成分,解析出占总挥发性成分的98.827%的23种物质,主要成分是草蒿脑(48.100%),芳樟醇(24.868%),桉树脑(3.321%)。萃取柱为CW/DVB时共检测出24个成分,解析出占总挥发性成分的100%的24种物质,主要成分是芳樟醇(36.056%)、草蒿脑(35.774%)、桉树脑(8.189%)。
Aroma components of basil were extracted and analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry（HS-SPME-GC-MS）.Twenty components were detected by DVB/CAR/PDMS column and 18 compounds（98.273% of total）were identified with main constituents of estragole（42.879%）,linalool（36.214%）and cineole（3.994%）.Twenty five components were detected and 23 compounds（98.827% of total）were identified by CAR/PDMS column with estragole（48.100%）,linalool（24.868%）and cineole（3.321%）.Twenty four components were detected and 24 compounds（100% of total）were identified by CW-DVB column with linalool（36.056%）,estragole（35.774%）and cineole（8.189%）.
出处
《中国食品添加剂》
CAS
北大核心
2011年第4期102-106,112,共6页
China Food Additives
