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。
In order to clarify the volatile components'content and aroma composition characteristics of Coriandrum sativum L.seeds,the volatile components in Coriandrum sativum L.seeds are extracted and prepared by simultaneous distillation and extraction apparatus.The volatile components are separated and identified by GC-MS,and 32 components of them are identified,accounting for 99.81%of the total mass fraction,the main components are linalol(55.35%),camphor(10.00%),pinene(6.81%),limonene(4.27%),geraniol(4.21%),geranyl acetate(7.70%),4-carene(1.36%)and so on.
作者
张蓓
马晓华
朱智志
王花俊
张峻松
ZHANG Bei;MA Xiao-hua;ZHU Zhi-zhi;WANG Hua-jun;ZHANG Jun-song(College of Food and Bioengineening,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450000,China)
出处
《中国调味品》
CAS
北大核心
2021年第2期139-141,共3页
China Condiment
基金
河南中烟工业有限责任公司科技攻关项目(2019410001340081)。
